Gorgonzola Sauce

Gorgonzola Sauce is a simple creamy sauce of Italian origin. The sauce is prepared using the gorgonzola cheese which is one of the most favored varieties of blue cheeses across the world. This accompaniment dish is flavored using the hint of nutmeg and herbs and the sauce is mostly served with steak or chicken or tossed with pasta.  The sauce follows simple preparatory methods.

This sauce can be easily prepared and it normally uses handful of ingredients, but this is one of the few preparations which underwent massive improvisations all these years. The sauce is either prepared by combining Gorgonzola cheese with herbs, cream and pepper or it is used in combination of other cheeses.

Origin of  Sauce of Gorgonzola Cheese
There is no clear mention about origin of Gorgonzolla sauce but today it is served in most of the Italian restaurants around the world. It is not clearly known as what ingredients were used in the preparation of the sauce for the first time but the current recipe seems to be popular since  many years. The sauce was introduced to other countries by the expatriate Italian population.  In absence of the original gorgonzola cheese the sauce is prepared using some cheap variants or the preparatory method is utilized for sauce preparation involving other kinds of cheeses.

Gorgonzola Sauce Recipe: Method of Preparation
The Gorgonzola sauce preparation begins by mashing Gorgonzola cheese using the fork. The whipped cream is simmered over the heat until it reduces to half of its volume. Then it is taken off the heat and kept aside. The cheese is whisked into the cream and it melts with the heat of the hot cream. The sauce is then seasoned with the herbs and pepper. The herbs and pepper are fried over parmesan cheese and added to the sauce.

Popular Gorgonzola Sauce Recipes

• Gorgonzola and Fresh Pear Sauce: This variant of the sauce  follows a different preparatory method than its famous counterpart.  This sauce is normally served with risotto. The cheese is melted and added to the rice which is cooked in vegetable stock. The pear sauce is prepared differently where the sauce is filled into the bottom of the bowl and topped with the cooked rice. The rice is garnished with fresh black pepper, and sprig of marjoram. 
• Gorgonzola and almonds sauce: This sauce recipe is slightly different from the original recipe. Other than that butter, and vegetable stock are used in the preparation of the sauce. The Gorgonzola is added to the sautéed garlic and onion and seasoned with pepper, almonds, salt and other herbs.  This variant of Gorgonzola sauce is good to be served with Fusili.
• Gorgonzola Walnut Sauce : This sauce variant also uses the same ingredients as the basic sauce recipe and follows the same preparatory method too with the only difference that toasted walnuts are added during the preparation. The sauce is simmered for long time until the  cream and cheese mixture reduces to its half. The Gorgonzola sauce  is served with gnocchi.