Ingredients:

  • 2 tablespoons (30 g) unsalted butter
  • 1 tablespoon (15 g) all-purpose flour
  • 1 cup (240 ml) heavy cream
  • 4 ounces (113 g) Gorgonzola cheese, crumbled
  • 1 teaspoon (5 ml) Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • Optional: Fresh parsley or chives, for garnish

Instructions:

  1. In a medium saucepan, melt the unsalted butter over medium heat.
  2. Whisk in all-purpose flour and cook for about 1-2 minutes, stirring continuously until it forms a light golden paste (roux).
  3. Slowly pour in the heavy cream, whisking constantly to prevent lumps. Cook until the mixture thickens slightly, about 3-5 minutes.
  4. Reduce heat to low and add the crumbled Gorgonzola cheese. Stir until fully melted and the sauce is creamy.
  5. Stir in the Dijon mustard, then season with salt and freshly cracked black pepper. Adjust to taste.
  6. Remove from heat and garnish with fresh parsley or chives if desired. Serve warm.