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Gorgonzola Truffle Cream Sauce Recipe

Gorgonzola Truffle Cream Sauce Recipe
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This Gorgonzola Truffle Cream Sauce is a decadently creamy and bold sauce combining the earthy aroma of truffle oil with the tangy richness of Gorgonzola cheese. Ready in under 20 minutes, it elevates pasta, grilled meats, or roasted vegetables to a gourmet level with simple ingredients and easy steps.

Ingredients

Scale

Main Ingredients

  • 1 cup Heavy Cream
  • 100g Gorgonzola Cheese, crumbled
  • 1 teaspoon Truffle Oil
  • 2 Garlic Cloves, finely minced
  • 2 tablespoons Butter
  • Salt, to taste
  • Freshly ground Black Pepper, to taste

Optional Garnish

  • 2 tablespoons Fresh Parsley, chopped

Instructions

  1. Prepare Your Ingredients: Finely mince the garlic cloves and crumble the Gorgonzola cheese into small bits. This helps the cheese melt evenly and allows the garlic to infuse the sauce fully.
  2. Sauté the Garlic: In a saucepan over medium heat, melt the butter and gently sauté the garlic until fragrant but not browned, about 1–2 minutes, to avoid bitterness.
  3. Add the Cream: Pour in the heavy cream while stirring constantly to combine it with the garlic and butter. Bring the mixture to a gentle simmer over approximately 3–4 minutes, allowing it to begin thickening.
  4. Melt the Gorgonzola: Add the crumbled Gorgonzola to the simmering cream, stirring continuously until the cheese has melted completely and the sauce is smooth and creamy.
  5. Finish with Truffle Oil: Remove the saucepan from heat. Stir in the truffle oil, salt, and freshly ground black pepper to taste. Adding the truffle oil at the end preserves its aromatic intensity.
  6. Serve Immediately: Spoon the sauce over your favorite cooked pasta, steamed vegetables, or grilled meats for an instant gourmet upgrade.

Notes

  • Use high-quality, fresh, and creamy Gorgonzola cheese for the best flavor.
  • Start with 1 teaspoon of truffle oil and adjust to taste to avoid overpowering the sauce.
  • Keep heat low after adding cheese to prevent curdling and maintain a silky texture.
  • Fresh garlic cloves produce a superior flavor compared to pre-minced garlic.
  • If the sauce is too thick, thin it with a splash of pasta cooking water or cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and stir well before reheating.
  • The sauce can be frozen for up to 1 month; defrost overnight in the refrigerator and reheat gently.
  • Reheat over low heat, stirring frequently, to maintain texture and avoid separation.

Nutrition

Keywords: Gorgonzola sauce, truffle cream sauce, blue cheese sauce, creamy pasta sauce, truffle oil sauce, easy gourmet sauce

Find it online: https://withnora.com/gorgonzola-truffle-cream-sauce-recipe/