Gorgonzola Fondue Sauce


June 4, 2018

Open grilling season with a sauce to remember! Addictively delicious over grilled fries, or over grilled steak, or over warm veggies, or over pasta, or over baked potato, or over ... YUM!

  • Yields: Makes about 3 cups


4 cups whipping cream

¼ cup fresh grated Parmesan cheese

¾ cup crumbled Gorgonzola cheese (about 3-4 oz)

Salt and fresh cracked black pepper, to taste

¼ cup minced fresh parsley or basil


Place cream in heavy bottom saucepan over medium heat and bring to a boil. Watch cream closely to avoid boiling over. Reduce heat, as needed, to maintain a constant boil. Continue to boil, stirring frequently, watching closely to avoid boil over. Boil until cream has slightly thickened similar to a thin white sauce and has reduced in volume (cook about 30-45 minutes).

Remove cream from heat, add cheeses and stir until melted. Season to taste with salt and pepper (about ¼-½ teaspoon each). Garnish with minced parsley or basil.

Sauce will thicken as it cools. It may be prepared ahead of time and refrigerated. If refrigerated, or if it cools too much, warm sauce slowly over low heat until once again melted, whisking to keep sauce blended. Serve sauce warm.

Grilled French Fries

Grilling French Fries is a great way to move the heat out of the kitchen this summer, add fun to your grilling season.
1 medium potato per person
¼ cup vegetable oil, for every 3-4 potatoes
Salt, to taste
Cayenne pepper
Rice vinegar

Heat grill to medium high (about 400-450 degrees).

Peel potatoes or scrub skins. Slice into french fries. Smaller diameter fries will cook faster and are more likely to be crisp.

Place potatoes in a strainer and rinse thoroughly to remove starch. Place fries on a clean dish towel and blot dry. Place in a bowl and toss generously with oil. Sprinkle to taste with salt, pepper, and cayenne pepper.

Place fries in a cast iron skillet or grill safe pan* and place on grill for 3-4 minutes with lid closed. Open lid, stir and turn fries, close lid and grill for 3-4 minutes. Repeat process until fries are tender and golden brown.

Sprinkle with minced basil or parsley and rice vinegar, serve hot with Gorgonzola Fondue Sauce.

* I like to use a large cast iron skillet. May also use a grill mat, foil pans, or a baking sheet. For crispier fries transfer fries from the pan to a grill basket the last 3-4 minutes of cooking (grilling in a basket the entire time is more likely to produce flare ups on the grill and burnt raw fries).

TIP: Sprinkling food with cayenne pepper. For a more even sprinkle, mix cayenne pepper with salt before sprinkling.


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