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;