25-Minute Gorgonzola Cream Sauce (For Steak!) Recipe
A rich and creamy Gorgonzola cream sauce perfect for elevating steaks, made by reducing heavy cream and blending it with sharp cheeses, garlic, Dijon mustard, and fresh parsley for a flavorful finish in just 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Enough sauce for 4 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Sauce Ingredients
- 3 cups (710ml) heavy cream
- 3 cloves garlic, peeled and smashed
- ¾ cup Gorgonzola cheese
- ¼ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped parsley
- 1½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Reduce the heavy cream: Place 3 cups of heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Let it simmer until the cream thickens, about 10 to 15 minutes. Note that the cream will bubble up during this process, so ensure the pan is large enough to prevent spills. Use a slotted spoon to remove and discard the garlic cloves once thickened.
- Incorporate remaining ingredients: Stir in ¾ cup of Gorgonzola cheese, ¼ cup grated Parmigiano Reggiano, 2 tablespoons of finely chopped parsley, 1½ teaspoons Dijon mustard, ½ teaspoon Kosher salt, and ¼ teaspoon freshly ground black pepper. Mix until the cheese melts completely and the sauce becomes creamy and smooth.
Notes
- Use a heavy-bottomed saucepan to prevent burning while reducing the cream.
- For a spicier kick, add a pinch of red pepper flakes along with the pepper.
- Serve immediately over grilled or pan-seared steaks for best flavor and texture.
- Leftover sauce can be refrigerated for up to 3 days and gently reheated before serving.
Keywords: Gorgonzola cream sauce, steak sauce, creamy cheese sauce, easy sauce recipe, Italian sauce
