Gorgonzola Cream Sauce
This Gorgonzola Cream Sauce is a rich, velvety Italian-inspired sauce made with heavy cream, crumbled Gorgonzola Dolce, garlic, shallot, Parmigiano Reggiano, and a touch of Dijon mustard. It comes together in just 20 minutes and transforms everything it touches — from pan-seared steak and pasta to gnocchi and roasted vegetables — into a restaurant-worthy meal you can make at home any night of the week.
Equipment
- Medium saucepan - Heavy-bottomed preferred for even heat distribution
- Silicone whisk
- Wooden spoon or silicone spatula
- Microplane or cheese grater - For freshly grating Parmigiano Reggiano
- Sharp knife and cutting board
- Measuring cups and spoons
- Small ladle - For serving
Ingredients
- 1 cup heavy whipping cream - 240 ml
- 3 oz Gorgonzola cheese - 85 g, crumbled; Gorgonzola Dolce preferred for a milder, creamier sauce
- 2 tbsp unsalted butter - 28 g
- 2 garlic cloves - minced as finely as possible
- 1 small shallot - finely diced
- 1/4 cup Parmigiano Reggiano - 25 g, freshly grated with a microplane
- 1 tsp Dijon mustard
- 1/4 tsp freshly cracked black pepper
- kosher salt - pinch, to taste; add sparingly as Gorgonzola and Parmesan are already salty
- 1 tbsp fresh flat-leaf parsley - finely chopped, plus extra for garnish
Instructions
- Crumble the Gorgonzola into small pieces, mince the garlic finely, and dice the shallot into a very fine dice. Grate the Parmigiano Reggiano with a microplane and chop the parsley, setting both aside until needed.
- Melt the butter in a medium saucepan over medium heat, then add the shallot and cook for 2 minutes until soft and translucent. Add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle boil over medium-high heat, then reduce to medium and simmer for 8 to 10 minutes, stirring occasionally, until the cream has reduced by about one-third and coats the back of a spoon.
- Reduce the heat to low and add the crumbled Gorgonzola, stirring gently for 1 to 2 minutes until fully melted and the sauce is smooth and pale ivory in color.
- Stir in the Dijon mustard, grated Parmigiano Reggiano, black pepper, and salt to taste, then remove from heat and fold in the fresh parsley. Serve immediately for the best texture.
Notes
- Use Gorgonzola Dolce for a milder, creamier sauce that melts smoothly. Gorgonzola Piccante produces a sharper, more intense flavor.
- Never rush the cream reduction. Medium heat and patience are key — a rapid boil can cause the sauce to break or boil over.
- Always reduce the heat to low before adding the Gorgonzola. High heat causes dairy proteins to seize and the sauce to turn grainy.
- Use freshly grated Parmigiano Reggiano only. Pre-shredded Parmesan contains anti-caking additives that can make the sauce gummy or grainy.
- Don't skip the Dijon mustard — it acts as an emulsifier and adds a subtle acidity that balances the richness of the cream and cheese.
- Season with salt at the very end. Both Gorgonzola and Parmesan are naturally salty, so you may need very little or none at all.
- If the sauce looks slightly thinner than desired, pull it from the heat while it still appears loose — it will continue to thicken as it cools.
- To reheat, warm slowly over low heat with 2 to 3 tablespoons of fresh heavy cream, stirring gently until smooth. Do not boil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the sauce may separate upon thawing.
- For a white wine variation, add 1/4 cup (60 ml) dry white wine after sautéing the shallot and garlic, and reduce by half before adding the cream.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 3gProtein: 8gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 380mgPotassium: 85mgSugar: 2gVitamin A: 20IUVitamin C: 2mgCalcium: 18mgIron: 2mg
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