Gorgonzola Ale Sauce
Adapted from Sampler Guide to Wisconsin Specialty Cheese and Craft Beer. A savory, robust sauce to serve with grilled steak or poultry.
1¼ lbs onions, diced
1/4 cup Vera Jane's Extra-Virgin Olive Oil
1/2 cup amber ale
Salt and freshly ground pepper, to taste
1/2 tsp dried thyme
1 to 1 1/2 tsp lemon zest
1/4 cup minced chives
1/4 cup minced red bell pepper
1/3 pound Gorgonzola, crumbled
Caramelize onions in the olive oil over medium heat until golden brown, about 30 minutes. Stir in ale and season with salt, pepper, and thyme. Cook over medium-low heat until reduced by one third, about 10 – 15 minutes.
Stir in lemon zest. Purée in food processor or with hand blender. (Recipe can be made ahead to this point. Refrigerate until ready to proceed.)
Bring onion/beer mixture to a boil over medium-high heat. Add chives and bell pepper; cook 1 minute. Remove from heat and stir in crumbled Gorgonzola. Serve immediately. Makes 1½ cups
Per serving: 217 calories; 17g total fat; 7g saturated fat; 23mg cholesterol; 355mg sodium; 10g total carbohydrates; 7g protein;
Allergy Warning: Contains milk