Gorgonzola Ale Sauce
This sauce is wonderful served over grilled beef steak or chicken.
1 2/3 pounds onion, diced
1/4 cup olive oil
1/2 cup amber ale
Salt and ground black 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 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.