25-Minute Gorgonzola Cream Sauce (For Steak!)

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

3 cups heavy cream

3 cloves garlic (peeled and smashed)

¾ cup gorgonzola

¼ cup Parmigiano Reggiano (grated)

2 Tbsp finely chopped parsley

1 ½ tsp Dijon

½ tsp Kosher salt

¼ tsp freshly ground black pepper

Directions

Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.

Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

Nutrition

• Calories: 360 kcal
• Total Fat: 37 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Cholesterol: 132 mg
• Sodium: 389 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g