Ingredients
- 1 Shallot
- 1/2 Cup White Wine
- 3 Tbsp Butter
- 1 Bay Leaf
- 2 Quarts Heavy Cream
- 2.5 Lbs Gorgonzola Cheese Crumble
Instructions
- Brunoise, or very finely dice, the shallot.
- Melt the butter in a medium sauce pan over medium heat and then add the shallot and bay leaf.
- Sweat the shallots till softened and fragrant. 3 to 4 minutes.
- Add the white wine and reduce by half. Can turn up to high heat if you are watching closely.
- Add the heavy cream and warm till it’s about to boil. If on high heat stir constantly.
- Whish in the cheese still combined. Can leave it chunky if preferred.
- Transfer to serving dish or 1/6th pan.
Notes
- You shouldn’t be getting any color on the shallot when cooking it, add the wine right away if they start to caramelize, the sauce should be completely white before you add the cheese.
- Depending on cheese used, sauce may turn slightly blue.
- This sauce was very popular at the steakhouse I worked at, enjoyed on all types of steaks but especially filet.
