Gorgonzola Cheese Sauce

Gorgonzola Cheese Sauce

55 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
sal
Recipe by  sal

“You can make any ordinary meal into some extraordinary with the deep, rich flavor of this Gorgonzola cheese sauce.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.

Share It

Reviews (55)

Rate This Recipe
MAREMOSSO
96

MAREMOSSO

Stodgy - lose the flour and milk mixture. Instead, infuse some garlic in heavy cream, and remove. Melt the gorgonzola in the cream, adding a little white wine to thin if needed. Add (or not) chopped walnuts to the finished sauce - and that's it! Take care when buying gorgonzola, as it comes in creamy and extra salty sand pungent. In Italy we traditionally use the creamy gorgonzola for this sauce.

DREAM
50

DREAM

What a wonderful base recipe for a quick and easy gorgonzola cream sauce. Based on the reviews, I improvised a bit. I added a small bulb of garlic to saute with the butter, used half&half to make it richer, 1 and 1/4 cups of gorgonzola cheese, heated long enough to melt most of the cheese, then tossed it with hot tortelloni and topped it off with fresh dungeness crab...it was an excellent meal fit to be served in a restaurant. My sister who doesn't like gorgonzola or bleu cheese loved this dish!!

Daniel den Hoed
26

Daniel den Hoed

This recipe had almost no flavor, except for a very plain white sauce. We followed the directions exactly and even added a whole cup of gorgonzola, and could not taste the cheese at all. If I would make this again I would only make half the amount of sauce. Three cups was way too much for one pound of pasta anyways. If you cut the milk, butter, and flour in half and use 1 cup of cheese I think you might get a nice flavorful sauce then.

More Reviews

Similar Recipes

Nacho Cheese Sauce
(387)

Nacho Cheese Sauce

Cheese Dipping Sauce
(86)

Cheese Dipping Sauce

Roasted Garlic Peppercorn Sauce
(69)

Roasted Garlic Peppercorn Sauce

Glen's Cheese Sauce
(69)

Glen's Cheese Sauce

Cheese Sauce
(68)

Cheese Sauce

My Mother-in-Law's Cheese Sauce...ssshh Don't Tell Her
(57)

My Mother-in-Law's Cheese Sauce...ssshh Don't Tell Her

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 6.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheese Sauce for Broccoli and Cauliflower

>

next recipe:

Cheese Sauce