Name: Roquefort sauce
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 200 ml
Ingredients: 1 shallot; 60 g Roquefort; 2 tablespoons oil; 150 ml liquid cream; 1 beef stock cube; salt; pepper

Step by step recipe:

10 min.
Prepare 1 shallot and chop finely.

Cut 60 g Roquefort into small pieces.

If you are making the sauce without meat juices, cut 1 beef stock cube into small pieces.
2 min.
Pour 2 tablespoons oil into the meat pan and put over medium heat.
2 min.
Add the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuously.
3 min.
Add 150 ml liquid cream and the Roquefort. Stir continuously to melt and scrape the bottom of the pan well to deglaze.
5 min.
Continue stirring until the sauce thickens, then serve without delay.

Remarks:

If you make are making this sauce without meat juices, add a stock cube at the same time as the cream and Roquefort.

For a "blue cheese" sauce, instead of Roquefort you can use any other blue (Fourme, Bleu de Gex, Stilton, etc.), that you can find.

Source:

Home made

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This recipe use (among others)

Cream: You can get more informations, or check-out other recipes which use it, for example: Pasta with mushrooms, Crème de foie gras, Tagliatelle with cockles, Chocolate and vanilla crème brûlée, Chocolate sauce, ... [All]
Oil: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Cocotte eggs with Comté, Pan-fried potatoes, Spinach brik parcels, Pancake batter, ... [All]