Salsa di Mascarpone e Gorgonzola

Gorgonzola and Mascarpone Sauce

Preparation info

    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 50 g (2 oz) butter
  • 2 tablespoons finely chopped marjoram,


Gently melt the butter in a saucepan – do not let it brown – and add the herbs. Add the mascarpone and Gorgonzola and warm through very gently until melted. Season with salt and pepper.