Excellent thick sauce for fillet, chicken or seafood (shrimp or scallops). Serve on-the-side or on-top of food. Use large portions for sauce lovers and small portions for others who simply just want the flavor. Has a very strong and delicious blue-cheese flavor.
1 cup Dry white wine
1.5 cups Half-and-half cream
Gorgonzola Cheese Crumbles; (4 oz. Package)
2 tablespoons Parmesan cheese; grated
1 teaspoon Nutmeg; ground
2 teaspoon Black pepper; (to taste)
1 teaspoon Salt; optional
2 tablespoon Parsley; minced
1 tablespoon Corn starch; to thicken
In a small to medium saucepan, heat white wine over high heat until simmer. Add cream, reduce heat and cook and constantly stir until reduced by one-fourth. After one-forth has evaporated, add salt, pepper, parsley, parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy. Add cornstarch very slowly (one tablespoon at a time and wait 5-7 minutes between tablespoons) until desired thickness. Constantly cook and stir until desired thickness is achieved. (sauce will get thicker as it evaporates and/or when it cools)
Lower Fat Solution:
– Use half portions of parmesan and gorgonzola
– Use fat-free half-and-half