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.
150,4914.7/5 for 17 ratings
Grade this recipe: Last modified on: December 19th 2010
For 200 ml, you will need:
- 0
1 shallot - 1
60 g Roquefort - 2
2 tablespoons oil - 3
150 ml liquid cream - 4
1 beef stock cube (optional) - 5
salt - 6
pepper - Total weight: 275 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 10 min. | 22 min. |
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?
Keeping:
1 or 2 days in the fridge, folded in a plastic film.Step by step recipe
Stage 1 - 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.
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.
Pour 2 tablespoons oil into the meat pan and put over medium heat.
Stage 3 - 2 min.
Add the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuously.
Stage 4 - 3 min.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 985 Kcal or 4,124 Kj | 19 gr | 11 gr | 96 gr |
| 49 % | 7 % | 1 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 358 Kcal or 1,499 Kj | 7 gr | 4 gr | 35 gr |
| 18 % | 3 % | <1 % | 5 % |
How much will it cost?
- For 200 ml : 2.90 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apricot fool, Deep leek and potato quiche, Smoked eggs, The total turnip, Apple and almond gratin, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Morteau sausage, How to cook red meat properly, Oven omelette, Fish in a seed crust, ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", Cream sauce with Vin Jaune, Montbenoit's canapés, Leek and potato soup, Rice and peas, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.74,7465/5 for 1 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.73,4764.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".75,3694.2/5 for 19 ratings 1 hour 14 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.73,837 14/5 for 1 ratings 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-08-16)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question