This sauce is wonderful served over grilled
steak or chicken.
Wisconsin
Gorgonzola Ale Sauce
- 1 2/3 pounds onion, diced
1/4 cup olive oil
1/2 cup amber ale
Salt and pepper, to taste
2/3 teaspoon dried thyme
Zest from about 2/3 of a whole lemon, finely minced
1 1/3 tablespoons minced chives
1 1/3 tablespoons minced red bell pepper
2 cups (8 ounces) crumbled Gorgonzola cheese*
- Caramelize the onions in oil over low
heat until reduced by half and golden brown.
- Stir in the ale, and season with salt,
pepper and thyme; cook over low heat until reduced by one-third.
- Stir in the lemon zest, chives and bell
pepper; cook 1 minute.
- Remove from the heat and stir in cheese;
serve immediately.
Makes about 3 cups sauce.
*Substitute Wisconsin Blue
cheese, if desired
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
