Gorgonzola Sauce

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Ingredients

Default

  • 2.0 ounceShallots
  • 2.0 tablespoonButter
  • 0.5 cupWine, White
  • 0.5 cupStock, Chicken
  • 6.0 ounceCheese, Gorgonzola
  • 1.5 cupCream, Heavy
  • 4.0 ounceMarscapone

ThermoMix Recipe

  • 60.0 gramShallots
  • 60.0 gramButter
  • 100.0 milliliterWine, White
  • 100.0 milliliterStock, Chicken
  • 170.0 gramCheese, Gorgonzola
  • 350.0 gramCream, Heavy
  • 100.0 gramMarscapone

Instructions

1

ThermoMix:

Step 1 of 10
2

Clean the shallots or leeks (here I'm using leeks). Cut into quarters.

Step 2 of 10
3

With TM set to speed 7 for 5 seconds, and running, drop shallots or leeks through lid onto blades.

Step 3 of 10
4

Scrape down the shallots/leeks. Add butter and process for 5 minutes at 90C at speed 1.

Step 4 of 10
5

Add white wine.

Step 5 of 10
6

Process at 100C for 6 minutes at speed 1, or until most of the wine is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Step 6 of 10
7

Add stock. Process at 100C for 6 minutes at speed 1, or until most of the stock is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Step 7 of 10
8

Add Gorgonzola, marscapone (or cream cheese) and heavy creamm. Process at 90C for 15 minutes at speed 2.

Step 8 of 10
9

Adjust seasonings (I usually don't need to add anything). Give it a spin at speed 7 for about 3 seconds to makes sure all the cheese is dissolved. Enjoy.

Step 9 of 10
10

Lobster Ravioli with Gorgonzola Sauce.

Step 10 of 10

Recipe Complete!

Enjoy your Gorgonzola Sauce!

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