Sunday, August 29, 2010

Creamy Gorgonzola Sauce

1 tablespoon butter
3 cloves garlic, minced
1 tablespoon flour
1 1/2 cups milk (I used 2%)
4 ounces gorgonzola cheese (dolce or regular)

Heat a heavy bottomed pot or skillet over medium-low heat.  Melt the butter in the pan.  Add the garlic and cook for a few minutes, stirring occasionally to make sure the garlic does not burn.  Add in the flour to create a roux and cook for a few minutes until the roux is a golden color and the flour has cooked.

Gradually whisk in the milk, continuing to whisk until the sauce is smooth and has no lumps.  Bring the sauce up to a boil and then reduce the heat slightly so that the sauce simmers.  Simmer for a few minutes until the sauce has thickened. Take the pan off of the heat and gradually whisk in the gorgonzola cheese until the sauce is smooth and creamy.

I tasted my sauce and did not think it needed any additional salt, but you could season to taste at this point.

Our variation: We increased the milk to 1 3/4 cup. We also added Parmesan cheese when we mixed in the gorgonzola--we used 1/3 cup of each cheese.

We served this sauce over egg noodles and it was SO good!

*There is a video of the process of making this sauce here.

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