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Gorgonzola Cream Sauce


  • 4 cups heavy cream
  • 4 ounces crumbled Gorgonzola cheese
  • 3 tablespoons grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg

Prep Time:

5 minutes

Cook Time:

45 minutes



This Italian gorgonzola sauce has a sharp tangy flavor similar to bleu cheese, with a velvety smooth texture. Whisk Parmesan cheese and a pinch of nutmeg into this reduced cream recipe for a rich indulgent sauce with big bold flavor.
Why Try? This simple-to-prepare cream sauce takes pasta or grilled red meat such as steak or our Beverly Hills Grilled Beef Tenderloin to a new flavor destination! That recipe can be found here.

Foodie Byte: Do not substitute half and half for heavy cream in this recipe; it will curdle when boiled.


  1. Bring heavy cream to a boil in a heavy sauce pan over medium-high heat, reduce heat and simmer for 45 to 50 minutes or until liquid has reduced by half, stirring occasionally.
  2. Remove the pan from the heat; add the Gorgonzola, Parmesan, salt, pepper, and nutmeg. Whisk until cheese melts to a smooth consistency. Serve warm.

Nutritional Information

Calories 473, Carbohydrates 4g, Cholesterol 179mg, Fat 49g, Fat Calories 441, Fiber 0.57g, Protein 6g, Saturated Fat 31g, Sodium 447mg. Daily Values: Calcium 175.75mg 18%, Phos 88.48mg 9%, Copper 0.01mg 1%, Zinc 0.35mg 2%, Panto 0.32mg 3%, Biotin 1.74mcg 580%, Iodine 18.0mcg 12%, Magnesium 9.54mg 2%, Iron 0.07mg 0%, Vitamin B6 2%, Vitamin C 1%, Vitamin B12 4%, Vitamin D 8%, Vit E-a-Toco 4%, Vitamin A 39%. Percent Daily Values are based on a 2,000 calorie diet.