|Preparation||Cooking||Start to finish|
|12 min.||10 min.||22 min.|
|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.
|2||Pour 2 tablespoons oil into the meat pan and put over medium heat.||2 min.|
|3||Add the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuously.||2 min.|
|4||Add 150 ml liquid cream and the Roquefort. Stir continuously to melt and scrape the bottom of the pan well to deglaze.||3 min.|
|5||Continue stirring until the sauce thickens, then serve without delay.||5 min.|
For 200 ml : 2.90 €
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Creamy Winter Vegetable Soup, Polenta with spinach and soft-poached egg, Spinach and ricotta ravioli, Pistachio ice cream, ... [All]|
|Oil: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Quiche Lorraine, Home-made potato crisps , Salmon marinated like herring, Hachis parmentier : meat with mashed potato and cheese, ... [All]|
|Shallot: You can get more informations, or check-out other recipes which use it, for example: Chinese style chicken, Tomato sauce for pizzas, Quartet of brassicas with cream , Salt cod brandade, Coq au vin, ... [All]|
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