By chef Carmine Accogli
2 tbsp unsalted butter
1 small yellow onion, diced
2 oz. bourbon
2 tbsp all-purpose flour
2 cups 2% milk
1 cup Gorgonzola cheese, crumbled
1 cup 35% cream
1 tsp fresh parsley, chopped
1/2 tsp fresh thyme, chopped
freshly ground black pepper
- Heat butter in a saucepan over medium-high heat until foamy; add onion and sauté until soft and light in colour.
- Deglaze pan with bourbon and stir in flour. Cook flour, stirring frequently, for about 1 minute. Slowly whisk in milk until smooth.
- Add cheese, then stir in cream. Bring to a boil, whisking occasionally (do not leave unattended!), and lower heat to low as soon as sauce begins to bubble and rise in height.
- Add fresh herbs and season with salt and pepper to taste. Serve with Carm's nonno's gnocchi or your favourite fresh pasta.