Gorgonzola Sauce

The ingredients are spot-on, but as others have said, the proportions are not! I used 1 T of butter and about 1/4 C cheese. When it started to separate, I whisked in a little pasta water and that solved the problem. Yummy on gnocchi!

Delicious, easy, restaurant worthy!

I added just a little bit of heavy cream. It was delicious.

This was a major hit! Hubby’s words were this is “flippin” good! He then proceeded for seconds. I’m a saucy girl and added extra of everything (I wanted extra to sop up with garlic bread). The only thing I subbed was the green onion for shallots as that is what I had on hand. I will definitely make this again.

Easy. I added more garlic and cut down butter to 2 tbsp, and increased cheese to 4 tbsp. No green onion on hand, so used a little yellow onion. Stirring constantly and quickly prevented it from separating. Ate with steak. I liked that this didn’t require heavy cream.

Super easy sauce and it was delicious. Thank you for sharing! Like others, I doubled the cheese and reduced the butter although next time I will try nearly a half-and-half balance. I melted the cheese first before adding the other ingredients and had no issue with it separating. I thinned it with milk and served over pasta and Italian grilled chicken. Was just as good the next day for leftovers. I will definitely make again!

I first marinating my meat for 2 days and then at room temperature I seared the meat in a hot skillet to seal in the juices. Prior to this I had already sauteed and caramelized red and white onions and had set those aside. I removed the meat. Then as directed, I made the Gorgonzola cheese sauce and put my onions in and really clean the pan up of all the scrapings from the meat, brought sauce to a bubble and then poured it on top of the meat. I was very pleased with this cheese sauce. No constant stirring of flour. It was quick and easy. Very bountiful, and full of flavor. The sauce has a nice bite to it and it gives your taste buds a run for their money. With the sweet onion flavor and the pungent flavor of the cheese mixed with of course the meat being so tender left a nice taste in my mouth. Served with garlic mashed potatoes, corn on the cob, and tomatoes sliced in my very own balsamic vinegar and olive oil dressing with seasoning. Finished the dish with garlic bread on the side. Both thumbs up and Bon Appétit!

Wow! This has everything going for it: flavor, presentation & super easy to pull off! As others have done, I cut the butter down, and increased the gorgonzola. It’s pretty forgiving! I used a 1/2 hunk of elephant garlic (we love garlic!) chopped. Sweated the hunks in butter for a minute or two, then added the rest of the ingredients. I used only green onion tops — a bunch. And I really added lots more gorgonzola. Hub’s comment: restaurant quality! Delightful! Make it your own!!

DELICIOUS!! I did double the cheese and used bleu instead, bc it’s what I had. Nice sauce for steak!

Have made this 3 times already. I use a minced garlic from a squeeze bottle. Helps to keep things thick. I also use more gorganzola than is called for. I do it by taste though.

We put this stuff over everything… bread, asparagus, steak… The only downfall is calories and fat, and that it doesn’t keep well. Must make and eat immediately. Delicious!

Wonderful flavor! We loved it on pasta and added chopped up grilled chicken to the dish. My problem was I never solved the separating issue even by adding tons more gorgonzola. Maybe we neededto add flour? Most folks didnt have that problem so it must be something I was doing. Regardless, the taste is fabulous!!!

This was absolutely delicious! I selected this recipe because it is simple, with few ingredients and quick. Put this over steak and it was better than anything we have ever had in a restaurant. Used slightly more gorgonzola and to prevent separating I continually stirred until heated and blended. Perfection.

Amazing sauce! One of my favorites for steaks, and fried ravioli’s! Be sure however to melt most of the cheese first alone before adding the butter and the other stuff, or else it will separate and won’t be good!

This was delicious, and so easy and forgiving. I inadvertently turned the burner on too high, and as I was doing other things in the kitchen it began to boil. I thought it would be ruined but it was amazingly delicious – smooth, creamy, decadent. I didn’t have green onion so I used about a tbsp of chopped shallot and it was a great substitute. My husband and I both used it on our steaks and baked potatoes. Tastes so gourmet that no one would ever guess it takes just five ingredients and five minutes to prepare.

AWESOME. i put this on steak sandwiches, and my husband and i loved it! will definitely make it again.

added mushrooms and like many of the reviews said, more cheese, less butter. i also added more garlic and used half a yellow onion cause its what i had. loved it

Tasty recipe, but it needs more gorgonzola to really bring out that flavor. This is especially true if you are planning on putting that over a hearty meat like a steak (as I did). Good start; needs a better finish.

This was a really good recipe. I enjoyed alot but we added a little parmesan cheese along to the sauce and it made it even better! Try adding a dash of parmesan and it makes the delicious recipe even better!

Extremely tasty and easy sauce, that takes your steak dinner up a notch to French Bistro quality

Love This Sauce! Instead of using it for a topping to meat (which is just as good), I quadrupled the ingredients and made a pasta dish. I used 1lb of fettuccine noodles. Added fresh vegetables (cooked according to your taste based on the vegetable) to the slow cooking sauce. Served 6 people properly and was a huge hit!