1 1/2 cups dry white wine
1 1/4 cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled 1
pinch ground nutmeg
black pepper, to taste

In medium saucepan, cook white wine over high heat until reduced by half.  Add cream, reduce heat, and cook until reduced by one-third.  Add parmesan, gorgonzola and nutmeg.  Stir until cheeses melt and sauce is creamy.

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