Gorgonzola Sauce

I am a cheese lover. Have been all my life. On my visits to France over the year I don’t think I have ever been as happy eating as I was there — where I could have worked my way through the calendar eating just one “registered” cheese per day without running out of choices for an entire year. We are called Turophiles — though that name is far less common than Oenophile — the term for a lover of WINE!

Turophile: A cheese lover. Also known as a caseophile. Turophile first named cheese aficionados, probably by a radio host as early as 1938.

One of my favorites is Gorgonzola, a variety of blue cheese, and there is one in particular, called Dolcina made by Sartori Cheese in Wisconsin that I am particularly fond of.

This Gorgonzola sauce is wonderful on a lot of foods, why not give it a try. Gorgonzola Sauce is more than just a steak sauce! Pour it over penne, farfalle, or fusilli pasta, toss it with potato gnocchi, or serve it alongside other meats like beef tenderloin, prime rib, ribeye, whole roasted chicken or pork.


  • 1 tablespoon unsalted butter or olive oil
  • 1 shallot, minced
  • 2 cups heavy cream
  • 4 ounces crumbled Gorgonzola cheese (or blue cheese of your liking)
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon white wine vinegar
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon freshly minced chives (optional)


  1. In a medium-sized saucepan over medium heat, melt the butter (or heat the oil). Then, add the shallot and cook for 2 minutes, stirring often. 
  2. Add the cream and increase the heat to medium-high. Simmer rapidly for about 10 minutes, stirring occasionally and allow the mixture to thicken and reduce slightly. Reduce the heat as necessary to keep from boiling over. 
  3. Remove from the heat and stir in the blue cheese, Parmesan, vinegar, salt, pepper, and chives. Serve and enjoy!

Find the original recipe here. https://www.theanthonykitchen.com/gorgonzola-sauce/