This recipe, while short and sweet (or savory?) was born during my weekend trist with roasted garlic.
Oh, how divine. And so easy to make!
Even easier to eat.
Along with some gorgonzola, I knew I just HAD to make a cream sauce.
I began by making a roux with butter and flour.
This weekend someone asked me how I knew to make a roux. I knew long before I ever watched The Food Network, because Mother Lovett used to make one all the time for her famous macaroni and cheese.
I’ve tried to recreate that mac n’ cheese many times and she always told me it was too dry. Always. She wrinkled her nose and said ‘I like mine a little creamier.’
This was an insult – trust me.
I add a bit of chicken stock and heavy cream, continously whisking.
And throw some gorgonzola in there.
It will melt if you continue to stir. And if the mixture gets too thick, just add a bit more chicken stock.
Squeeze out some roasted garlic cloves.
And whisk for a few more minutes until it becomes smooth.
Roasted Garlic and Gorgonzola Cream Sauce
1 tablespoon butter
1 tablespoon flour
1/2 cup heavy cream
1/4 cup chicken stock
1/3 cup crumbled gorgonzola
4-5 roasted garlic cloves
Over medium heat, melt butter and add flour, using a whisk to mix together. When mixture is combined and thick, add chicken stock and heavy cream, stirring continuously. Add in gorgonzola and stir until melted. Squeeze out roasted garlic cloves and whisk until smooth.
My personal favorite to serve it with? Filet. Please do!
Or try it with sauteed garlic spinach.
Or eat it with a spoon, like I usually do.