GORGONZOLA SAUCE

MAKES 3 CUPS

It seems unlikely that you can boil cream and not have it curdle. I was rushing to a party we were catering and the chef had forgotten to make a sauce for the filet. She handed me a quart of heavy cream and told me to boil it for an hour, then add the flavorings. I thought she was crazy but it turned out to be the easiest sauce I'd ever made. This sauce is flavored with Gorgonzola, but you can use mustard and horseradish instead

4 cups - heavy cream

3 to 4 ounces - crumbly Gorgonzola (not creamy or "dolce")

3 tablespoons - freshly grated Parmesan cheese
¾ teaspoon - kosher salt

¾ teaspoon - freshly ground black pepper
3 tablespoons - minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it's thickened, like a white sauce, stirring occasionally

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

You can use any kind of flavorful crumbly blue cheese instead of Gorgonzola, such as Maytag blue or Roquefort.