This is very simple and has two "secret" ingredients to jazz it up a bit(gorgonzola and lemon zest). The parmesean cheese amount is an estimate, I just use enough to thicken the sauce, adjust as needed.
Provided by Chef Jean
Categories Sauces
Time 25m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a large sautee pan bring the half and half to a boil, be careful it will spill over if you don't stop it in time.
- Remove from heat and sprinkle in the gorgonzola, pepper and lemon zest. Stir once.
- Add the parmesean a handful at time and whisk until the cheeses are fully melted and the sauce is thickend adding more parmesean if needed.
- Return to very low heat if the cheeses did not melt all the way, do not bring back to a boil.
Nutrition Facts : Calories 521.4, Fat 42.2, SaturatedFat 26.2, Cholesterol 132, Sodium 849.2, Carbohydrate 12.3, Sugar 0.8, Protein 24.3
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