Barb's rich and creamy Gorgonzola sauce from Whitewater Cooks with Friends (page 103) by Shelley Adams

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Porcini and sea salt crusted beef tenderloin with Port reduction

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on December 24, 2019

    As we perfect our cast iron steak cooking method (not a bad thing to "have" to practice :), I have been trying different sauces to complement our efforts which lead me here. I added a heaping tbsp of brined green peppercorns (leftover from last week's sauce). I also felt that it was not as thick or strongly flavoured as I wanted so I did add more cheese & finished it with a good squeeze of lemon juice. It was a very nice sauce with some delicious rib eyes but I will probably try some new ones before I repeat this one.

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