If you are a blue cheese lover, this is the sauce for you. We like to use sweet Gorgonzola cheese that is brightened by a chardonnay wine reduction. Good for any pasta with ridges and curves to which this sauce can cling, we find it’s also tasty on roasted potatoes.
MAKES: 2 cups (480 ml)
PREP TIME: 5 minutes
COOK TIME: 20 to 25 minutes
INGREDIENTS:
- 1 tbsp (15 g) butter
- 2 tbsp (30 g) minced shallot
- ½ cup (120 ml) chardonnay
- 2 sprigs fresh thyme
- 1¾ cups (420 ml) heavy cream
- 4 oz (112 g) sweet Gorgonzola
- ½ tsp salt
- ½ tsp white pepper
- ¼ cup (15 g) freshly chopped parsley
INSTRUCTIONS:
- Melt the butter in a medium saucepan over medium heat and add the shallot. Sauté until the shallot is softened, about 2 to 3 minutes.
- Add the chardonnay and the thyme sprigs and simmer until the wine is reduced to 1 to 2 tablespoons (15 to 30 ml), about 7 to 9 minutes.
- Stir in the heavy cream and simmer until the cream is thickened and reduced to just over a cup (240 ml).
- Add the cheese and mix well to melt.
- Season with the salt and pepper, adding more to taste as desired and stir in the fresh parsley. Serve hot over roasted potatoes or green beans
