Yield: Yields 2 scant cups sauce.
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Made this a couple of nights ago and it was fabulous. It was a bit too strong for my taste with the gorgonzola. I don't know what cheese I could substitute it for, but it was still very, very good. Maybe cut the gorgonzola in half? I'm not sure. But my guests went crazy over it.
Simply perfect. I consulted with the person working at my grocery's cheese counter to select the right gorgonzola for this recipe and it was a dream. I cut the recipe in half and it worked just fine (1tsp of flour to make sure it thickened to a cream well). Such a delicious, elegant dish!
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