Gorgonzola Cream Sauce

Flip it!

Simply perfect. I consulted with the person working at my grocery’s cheese counter to select the right gorgonzola for this recipe and it was a dream. I cut the recipe in half and it worked just fine (1tsp of flour to make sure it thickened to a cream well). Such a delicious, elegant dish!

This was the best and easiest sauce to make. Took the Christmas beef tenderloin to a whole other level! One of my guests doesn’t like Gorgonzola but he loved the sauce. Definitely will be making it again. I made it the night before and warmed it up on the day of by slowly warming it with a little more cream (as if it needed more;-)) and whisked it until the right consistency. This is definitely one of Ina’s best recipes.

My whole family ADORES this sauce. You do have to keep right next to the stove throughout or you will end up with a mess, but it is absolutely worth it! It’s so easy to make and everyone is so impressed every time I make it. I even freeze some in small containers and use it for quick-fix sauce solutions to spruce up proteins here and here.

Seriously the most delicious sauce I have ever had. Better than any bernaise I have tried in five star restaurants. I dream about this sauce. It definitely boils over so you have to watch it VERY closely. I follow this recipe exactly and everyone loves it. I usually find a reason to make a tenderloin just so I can have the sauce.


1 cup heavy whipping creamsalt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

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