I LOVE blue cheese. And I’m not enough of a snood to really be able to tell the difference between gorgonzola, blue (or bleu) cheese, camembert etc. Anyway, I LOVE IT!!! Here, I put it on mushrooms and steak, but I also think it would be truly amazing with spaghetti squash to imitate pasta. It’s really amazingly flawless.
Ingredients:
- 2 cups heavy whipping cream
- 4 oz gorgonzola cheese, crumbled
- 1.5 Tbsp grated parmesan cheese
- 1/2 tsp ground black pepper
- 1/2 tsp himalayan sea salt
Method:
Heat the heavy whipping cream until it is boiling. Lower heat to continue a low boil for 40-50 minutes, stirring occasionally (watch that it doesn’t boil over) or until desired sauce thickness. Remove from heat, whisk in remaining ingredients until combined.
Killer Keto 
40 – 50 minutes??? It takes me 5 minutes alltogether for the sauce.
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I prefer my sauce to be much thicker, so for my personal taste, I take more time thickening it.
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