“This comes from a Brussels spouts recipe, but the sauce is so good it could be used with all sorts of things! Try it on steak, chicken, pasta, potatoes or other green vegetables like green beans or asparagus.” – April Ferre
Creamy Gorgonzola Sauce
- 3/4 Cup Heavy Cream
- 2 Tablespoons Dijon Mustard
- 5 Ounces Gorgonzola Cheese Crumbled
- Pinch Nutmeg
- Combine heavy cream and Dijon mustard in a small saucepan. Bring to a simmer and add Gorgonzola cheese. Mix until cheese is incorporated. Add a pinch of nutmeg; stir to combine.
- Serve over green vegetables such as Brussels sprouts, broccoli, green beans or asparagus. Also good on baked potatoes or use as a sauce for scalloped potatoes.
2022 Adapted Recipe – April Ferre – Adapted from What’s in the Pan? & Alton Brown.