Gorgonzola Cream Sauce

Some of the best meals are made or broken by some of the simplest details. Slow cooking your chicken to perfection, a glaze on pork that you take the extra time to re-apply every 20 minutes, or in this case, a cream sauce.

This sauce is a perfect complement to most pasta creations (or maybe its just my love of Gorgonzola cheese).

As "Professor Wikipedia" puts it:

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mold in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy, where the cheese was reportedly first made in 879; however, this claim of geographical origin is disputed by other towns

...or as I put it, the best of the blue cheeses.



The easiest recipe with a Gorgonzola cream sauce is to make pasta, chicken, broccoli and toss it all together with the sauce.

And now onto the sauce itself

Gorgonzola Cream Sauce

Ingredients:

• 1 tbsp butter
• 1 tbsp flour
• 3/4 cup heavy cream
• 1 wedge of Gorgonzola cheese crumbled, about 6 oz.
• White pepper

Directions:

1. In a saucepan melt butter and stir in flour (roux)
   
   
2. Cook the roux over low heat, stirring for 3 minutes - do not brown
   
   
3. Add hot cream
   
   
4. Keep stirring while sauce starts to thicken
   
   
5. Blend in crumbled cheese until it has melted
   
   
6. Add pepper to taste

Go be creative with the tastiest and rather simple cream sauce.