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Stage 1 -
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 -
Pour 2 tablespoons
into the meat pan and put over medium heat.
Stage 3 -
Add the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuously.
Stage 4 -
Add 150 ml
and the Roquefort. Stir continuously to melt and scrape the bottom of the pan well to deglaze.
Stage 5 -
Continue stirring until the sauce thickens, then serve without delay.
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
Source Home made More recipes?This recipe use (among others)
Liquid 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 Oil: 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 Shallot: 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
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