Video:Gorgonzola Sauce

Transcript:Gorgonzola Sauce

Hi, I'm Chef John Mitzewich for About.com - today I'm going to show you how to make a great Gorgonzola cream sauce - Gorgonzola is one of the world's great blue cheese and it's fantastic in a sauce.

Gorgonzola Sauce Ingredients

Here we go. We're going to start with 2 cups of whipping cream, and 8-oz of Gorgonzola. We're going to divide it and cut off 2-oz to go in the freezer to garnish the top later. I also have:

• 1/3 cup grated Parmesan
• 1/4 cup chopped parsley
• 1/2 tsp fresh ground black pepper

Mash the Gorgonzola Cheese

With a couple forks we're going to take the 6-oz piece of Gorgonzola and mash it up into small pieces. The forks work great since Gorgonzola will stick to your fingers and you'll eat half of it.

Simmer the Sauce

Put the cream on medium heat and we're going to bring that up to a simmer. Be sure to watch it because it will boil over! We want to simmer in (just below a full boil) for about 5 minutes. That's going to reduce the cream slightly. After the five minutes, give it a stir and turn off the heat. Add the Gorgonzola, and whisk it in. In about 2 minutes it's going to melt and the cream will turn into an amazing Gorgonzola cream sauce.

Season the Gorgonzola Sauce

We're going to throw in the pepper. And at this point we're going to add the 1/3 cup Parmesan cheese. Whisk that together - and the reason the heats off for the cheese additions is so it doesn't separate. You never really want to cook cheese (in a sauce). You just want it melt into the hot sauce.

Gorgonzola Sauce Consistency

Because this is such a rich sauce you don't want it too thick - that's just about perfect - this will thicken as it cools and coats the pasta. And the last thing is the fresh parsley. This sauce is perfect for the larger pastas like tortellini, ravioli, gnocchi - it really works well with this rich sauce.

Serve the Gorgonzola Sauce

I have 12-oz of dry tortellini I boiled, and it's still hot. I put it in a serving dish and I'm going to ladle over about 1/2 the sauce and then toss to coat. Once coated, I added more sauce and I'm going to crumble over the firm Gorgonzola that was in the freezer. It's much harder to crumble at room temp - it sticks to everything.

That's going to slowly melt as you serve this. A little more fresh parsley on the top, and that is just a masterpiece of a cream sauce. There it is in on our plate. So creamy, rich, delicious, it's just a great, great sauce. I hope you give it a try. Enjoy!