Gorg sherry

1. Creamy Gorgonzola-Sherry Pan Sauce ​Best for: Sliced steak (ribeye or strip), seared chicken breasts, or roasted pork chops. ​After searing your meat, leave the browned bits (fond) in the pan: ​Turn heat to medium, add a splash of olive oil, and sauté a minced shallot and a clove of garlic until soft (about 2 minutes). ​Pour in ¼ cup of sherry to deglaze, scraping up the browned bits. Let it bubble and reduce by half. ​Stir in ⅓ cup of heavy cream, then crumble in 2–3 oz of Gorgonzola. ​Stir on low heat until the cheese melts into a smooth, silky sauce. Season with black pepper and a touch of fresh thyme.

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Step 1

1. Creamy Gorgonzola-Sherry Pan Sauce

Step 2

​Best for: Sliced steak (ribeye or strip), seared chicken breasts, or roasted pork chops.

Step 3

​After searing your meat, leave the browned bits (fond) in the pan:

Step 4

​Turn heat to medium, add a splash of olive oil, and sauté a minced shallot and a clove of garlic until soft (about 2 minutes).

Step 5

​Pour in ¼ cup of sherry to deglaze, scraping up the browned bits. Let it bubble and reduce by half.

Step 6

​Stir in ⅓ cup of heavy cream, then crumble in 2–3 oz of Gorgonzola.

Step 7

​Stir on low heat until the cheese melts into a smooth, silky sauce. Season with black pepper and a touch of fresh thyme.