In a medium saucepan, pour in the heavy cream along with the smashed garlic cloves. Place over medium heat and bring to a gentle boil, stirring occasionally.

Once boiling, reduce the heat to low and let it simmer for about 10–15 minutes until the cream thickens and coats the back of a spoon.

Carefully use a slotted spoon to remove and discard the garlic cloves from the saucepan.

Stir in the Gorgonzola and Parmigiano Reggiano, then add the parsley, Dijon mustard, kosher salt, and black pepper.

Keep stirring over low heat until the cheese melts completely and the sauce transforms into a creamy and smooth consistency.

Monitor closely to prevent bubbling over; lift off the heat if it starts to bubble rapidly.

Once the sauce is creamy and smooth, taste for seasoning and adjust with more salt or pepper as needed.

Serve warm over steaks, grilled chicken, or roasted vegetables.