Cooking-ez.com

1,003 easy and fully explained recipes, with 12,216 photos and 79 videos

Roquefort sauce


Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
127,2934.7/5
Grade this recipe:

Last modified on: December 19th 2010

For 200 ml, you will need:

Change for:

How long does it take?

Fulfillment
PreparationCookingStart to finish
12 min.10 min.22 min.
Preservation:
1 or 2 days in the fridge, folded in a plastic film
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Roquefort sauce : Photo of step #1
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.

Stage 2 - 2 min.
Roquefort sauce : Photo of step #2
Pour 2 tablespoons oil into the meat pan and put over medium heat.

Stage 3 - 2 min.
Roquefort sauce : Photo of step #3
Add the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuously.

Stage 4 - 3 min.
Roquefort sauce : Photo of step #4
Add 150 ml liquid cream and the Roquefort. Stir continuously to melt and scrape the bottom of the pan well to deglaze.

Stage 5 - 5 min.
Roquefort sauce : Photo of step #5
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made

More recipes?

This recipe use (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Creamy spinach and potato gratin, Fresh spinach with cream, Rosemary steamed fish, Madras rice, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, How to prevent butter burning during cooking, Comtoise endive salad, Crab Cakes, Croque-monsieur complet, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Scallop and leek pancakes, Gratin slices with spinach, Mushroom Pancakes au Gratin, Sorrel soup, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-02)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page