In a small to medium saucepan, heat white wine over high heat until simmer. Add cream, reduce heat and cook and constantly stir until reduced by one-fourth. After one-forth has evaporated, add salt, pepper, parsley, parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy. Add cornstarch very slowly (one tablespoon at a time and wait 5-7 minutes between tablespoons) until desired thickness. Constantly cook and stir until desired thickness is achieved. (sauce will get thicker as it evaporates and/or when it cools)
Lower Fat Solution:
- Use half portions of parmesan and gorgonzola
- Use fat-free half-and-half
Serve on-the-side or pour on-top of food. Has a very strong and rich blue-cheese flavor and some will like large amounts while others may only care for light amounts. Know your audience when serving portions. Recommend placing in gravy cup and let them choose.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4|
|Calories from Fat: 103 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 35.8mg||11 %|
|Sodium 80.8mg||3 %|
|Potassium 202.8mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.7g|
|Protein 4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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