Author Notes: I had a great hot cheese sauce served as an appetizer at a New York restaurant about 10 years ago. I came home and did my best to recreate it. This is great with grilled beef steak that I serve on skewers at a party…or crusty toasted Ciabatta slices. Adapted over the years, this is my current version. —loubaby
Makes: 3 cups
Ingredients
-
2
cups Half and Half
-
2
cups heavy cream
-
1/4
pound Gorgonzola
-
1/4
cup Grated Grana Padano or Romano
-
1/4
cup chopped fresh basil
-
1/4
teaspoon Kosher Salt
-
1/4
teaspoon cracked black pepper
Directions
- Combine Half and Half and Heavy Cream in a large heavy pan and bring to a boil. (Watch to not overboil the pot) Boil for about 45-60 minutes until it gets thick to really coat a spoon and dipping consistency.
- Turn off heat; whisk in both cheeses, basil, salt and pepper; stir til cheese melts. Put in a thermos to keep it warm for serving. Can be made ahead of time and held this way.