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.
199K 4.3/5 based on 23 reviews
Last modified on: December 19th 2010
Keywords for this recipe:For 200 ml, you will need:
- 1
1 shallot - 2
60 g Roquefort - 3
2 tablespoons oil - 4
150 ml liquid cream - 5
1 beef stock cube (optional) - 6
salt - 7
pepper - Total weight: 265 grams
Change measures:
Times for this recipe
Preparation: 12 min.
Cooking: 10 min.
All in all: 22 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 7 % | 10 1 % | 100 20 % | 980 50 % | 4,120 50 % |
| Per 100 g | 7 3 % | 4 0 % | 40 5 % | 370 20 % | 1,560 20 % |
How much will it cost?
- For 200 ml : 2.80 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Chilli langoustines, Creamy spinach and potato gratin, Tagliatelle and courgette spaghetti, carbonara style, Bisto-style canapés, Summer Salmon Blanquette, ... See them all 164
Oil
Like these other recipes: Gratin Parmentier, Mashed potatoes with cancoillotte cheese, Salmon marinated like herring, Spinach and cashew brik rolls, Gratin du Nord, ... See them all 86
Shallot
Like these other recipes: Icelandic-style fish and vegetable pie, Cauliflower curry, Ham and endives au gratin, Spaghetti with tomatoes and pesto, Artichoke Soup, ... See them all 190
Other recipes you may also like
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.February 21th 2011229K5 49 min.
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.June 1st 201484K4.2 30 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018252K4.3 1 hour 55 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018364K 14 1 day 1 hour 21 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012319K5 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.