Gorgonzola sauce
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Yield: 1-1/2 to 2 cups
Ingredients:
2 cups heavy cream3 to 4-ounces gorgonzola crumbled
1 teaspoon freshly ground black pepper, to taste
pinch cayenne pepper, to taste
salt, if needed
Instructions:
In a heavy saucepan, bring the heavy cream to a boil. Reduce to a simmer on low heat until the cream thickens and reduces by half, stirring occasionally, about 35-40 minutesRemove from heat add the gorgonzola, stir until melted. Add the pepper, to taste, and serve.
Additional Notes:
(other cheeses can be substituted)This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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