Best 8 Neelys Gorgonzola Creme Sauce Recipes

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

NEELY'S GORGONZOLA CREME SAUCE

Steps:

• Heat a medium size saucepan over medium heat.
• Add butter to melt; throw in the shallots and saute until tender.
• Add the heavy cream (or half and half) and let reduce by half.
• Turn heat to low, add the Gorgonzola and stir until it melts.
• Season, to taste, with salt and pepper.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
• Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
• Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
• Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
• Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.

GORGONZOLA CREAM SAUCE

Steps:

• Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
• Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

GORGONZOLA CREAM SAUCE FOR PASTA

Steps:

• Bring 3 quarts of water to boil in covered pot for pasta.
• Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
• Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
• When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
• Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
• Stir in walnuts and serve over pasta with Parmesan cheese on the side.

GORGONZOLA CREAM SAUCE

Steps:

• Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
• Serve with Gnocchi.

COPYCAT NEELY'S BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.
• Cooked uncovered, stirring frequently, for 2 hours.