From Wen@RecipeCard.com Tue Aug 15 16:25:33 2000 Date: Tue, 01 Feb 2000 09:23:36 -0500 From: Wen Zientek-Sico Reply-To: pasta@onelist.com To: pasta@onelist.com Subject: [Pasta] Creamy Gorgonzola Sauce From: Wen Zientek-Sico Creamy Gorgonzola Sauce This rich and creamy sauce is not for calorie counters. Nor should it be eaten every day by anyone. However, it is a wonderful rich and creamy sauce that is perfect for a special occasion or occasional splurge. Gorgonzola is an Italian blue cheese that melts quickly and easily in sauces, making it perfect for this dish. 4 tablespoons butter 4 tablespoons flour 2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper pinch freshly grated nutmeg 1 egg yolk 1/2 cup heavy cream 3 ounces diced Gorgonzola cheese Melt the butter over medium heat in a large heavy saucepan. Do not brown. Slowly mix in the flour to form a smooth paste. Cook for about 2 minutes, stirring constantly. Add the stock slowly, whisking constantly. Add the stock, salt, pepper, and nutmeg. Simmer for 20 minutes, stirring occasionally. In a small bowl beat the egg yolk and heavy cream. Remove the stock mixture from the heat. Add a small amount of the thick stock to the egg mixture and mix well. Stir the egg mixture into the stock mixture. Pour the sauce through a fine mesh strainer. Add the cheese and reheat over low heat (do not overheat as the egg and cream in the sauce will curdle). Mix well and serve hot over your favorite pasta. Wen Zientek-Sico Wen@RecipeCard.com Writer, Recipe Developer, Web Content Developer, and Web Designer. http://RecipeCard.com/ --------------------------- ONElist Sponsor ---------------------------- FREE ADVICE FROM REAL PEOPLE! Xpertsite has thousands of experts who are willing to answer your questions for FREE. Go to Xpertsite today and put your mind to rest. Click Here ------------------------------------------------------------------------