Gorgonzola Truffle Cream Sauce Recipe
This Gorgonzola Truffle Cream Sauce Recipe is a rich, velvety Italian-inspired sauce made with creamy Gorgonzola cheese and aromatic truffle, perfect for pasta, steak, chicken, or roasted vegetables. Luxurious, easy to make, and packed with gourmet flavour.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil or extra butter
- 1 small shallot very finely minced
- 2 garlic cloves finely minced
- 1/2 cup dry white wine optional but recommended
- 1 1/2 cups heavy cream
- 4 oz 115 g Gorgonzola cheese (dolce for mild, piccante for stronger flavor), crumbled
- 1 –2 teaspoons truffle oil or 1–2 tablespoons freshly shaved truffle
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg optional
- Salt to taste use sparingly
- 1 –2 tablespoons chopped fresh parsley or chives for garnish
- Optional: 1–2 tablespoons cold unsalted butter for finishing
Instructions
Prepare the aromatics
- Finely mince the shallot and garlic. Crumble the Gorgonzola and set aside. Measure all ingredients before starting.
Saute shallot and garlic
- Heat butter and oil in a saucepan over medium heat. Add the shallot and cook for 2–3 minutes until soft and translucent. Add garlic and cook for 30–45 seconds until fragrant.
Deglaze the pan
- Pour in the white wine and bring to a gentle simmer. Let it reduce by about half, scraping the bottom of the pan to release flavour.
Add cream
- Lower heat to medium-low and stir in the heavy cream. Simmer gently for 4–6 minutes until slightly thickened. Do not boil.
Incorporate the Gorgonzola
- Reduce heat to low. Add the Gorgonzola gradually, stirring constantly until fully melted and smooth.
Season and add truffle
- Stir in black pepper, nutmeg, and salt if needed. Add truffle oil a little at a time, tasting as you go, or fold in shaved truffle.
Finish the sauce
- Remove from heat and whisk in cold butter if using for extra silkiness. Garnish with fresh parsley or chives.
Serve immediately
- Spoon over pasta, steak, chicken, gnocchi, or roasted vegetables.
Notes
- Cheese choice: Gorgonzola dolce creates a milder, creamier sauce; piccante gives a sharper flavour.
- Truffle tip: Truffle oil is strong—start small and add gradually.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or milk.
- Variations: Add sauteed mushrooms for extra earthiness.
- Use half-and-half instead of heavy cream for a lighter version.
- Finish with lemon zest or a splash of lemon juice to brighten the sauce.