Gorgonzola Sauce

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.



  • 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


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.


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