Gorgonzola Sauce

Chop the shallots very fine and saute in the butter till tender.
While shallots cook, dissolve the Gorgonzola in the heavy cream.
Deglaze the shallot pan with the white wine, and reduce till almost gone.
Add the chicken stock and reduce again till almost gone.
Add the cream/Gorgonzola mixture and heat to a boil, making sure it doesn't boil over or burn. Add Mascapone and stir till dissolved.
Adjust the seasonings with salt and pepper
Optional: Add some chopped parsley for color.