6 pounds whole butter
1-1/2 pounds flour
2 gallons whipping cream
12 ounces Gorgonzola cheese, crumbled
Melt butter slowly in a large saucepan. Gradually whisk in flour to make a roux. Cook for 4 to 5 minutes over low heat. Whisk in cream, blending until roux is incorporated into the cream. Heat to 170 degrees F.
Combine 1 quart of sauce with 12 ounces of Gorgonzola cheese, reserving remaining sauce. (Remaining sauce should be chilled in ice bath, then refrigerated for later use.) Blend together and heat to 170 degrees F. Keep sauce warm until ready for use.