- 1 tablespoon butter
- 2 tablespoons shallot, minced
- 1 cup heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley
Add butter to a sauce pan over medium heat. Add shallots and sauté about 2 minutes. Add the cream and continue to cook while stirring until reduced by half. Reduce heat to low, add the gorgonzola and stir until melted and smooth. Season with salt and pepper. Remove from heat and stir in chopped parsley.