Ingredients
2 Tablespoons Butter
2 Tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 Tablespoons chopped sage leaves
6 to 8 oz gorgonzola cheese cut into pieces
salt and pepper to taste
Preparation
In a medium pot over medium heat melt butter. Add flouir and cook 1 minute. Wisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper. Toss with pasta.
