Heat olive oil and butter in sauce pan over medium-low heat. Add balsamic vinegar to pan and continue cooking for one minute.
Add beef stock to a separate container.
Whisk Rezista starch, 7400 Komi™ Powder, 2111 Shiitake Extract Powder and salt into beef stock until completely dispersed with no lumps remaining.
Add beef stock mixture to sauce pan and stir well.
Add heavy cream to sauce pan and stir well.
Increase heat to medium high and continue stirring while heating to a slight boil.
Once mixture begins to boil, reduce heat to medium low and stir in Gorgonzola cheese. Continue stirring over medium low heat until cheese is melted.