- 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.