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Gorgonzola Cheese Sauce for Boiled Potatoes

GORGONZOLA AND TARRAGON combine for terrific flavor in this quick sauce. Pour sauce over individual servings of boiled red potatoes or stir the cooked potatoes into the sauce for a light, even coating. I prefer the latter.

The sauce also works well with pasta although you may wish to substitute thyme for tarragon and thin the sauce with water reserved from cooking the pasta. For a pasta-specific Gorgonzola sauce, you may want to follow a slightly different recipe.

Garnish with chopped chives and/or bits of crumbled bacon.

Preparation time is five minutes or so. Makes enough for 1 to 2 pounds of potatoes.

Curious about Gorgonzola? The Gorgonzola cheese page of the "I Love Cheese" website is worth a quick visit.

If you prefer a light sauce suitable for both potatoes and seafood,
go here for an easy recipe that uses shallots, lemon and capers.

1
Over low heat, melt and stir together in heavy pot or pan (non-stick)
  • 1 tablespoon Gorgonzola cheese
  • 1 tablespoon olive oil (or butter for richer sauce)

2
Stir in
  • 1/4 to 1/2 cup sour cream (or heavy cream)
  • 1/2 teaspoon dried tarragon leaves
    (or 5-6 fresh leaves, chopped)
  • Salt and fresh ground pepper to taste
  • Optional: 1 tablespoon crushed walnuts

rainbow

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