This is just about the perfect sauce,  My favorite way to serve it is poured over a great steak or Prime rib.  But it is perfect for so many other things, served with sautéed mushrooms over pasta,  poured over sautéed asparagus.  I suspect that it would be great with chicken and waffles too, adding a savory touch to waffles.  I am working on figuring out a way to bottle it, it is that good.  The recipe can be reduced easily for one person meals.

Serves: 3 cups

Ingredients:

4 cups heavy cream

3 to 4 ounces crumbly Gorgonzola  (not creamy or “dolce”)

3 tablespoons freshly grated Parmesan Cheese 

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons minced fresh parsley

Directions:

1.  Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

2.  Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and Parsley. Whisk rapidly until the cheeses melt and serve warm.

Note:  If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.