Roquefort sauce

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
12 min.	10 min.	22 min.

Step by step recipe

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.
3	Add the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuously.
4	Add 150 ml liquid cream and the Roquefort. Stir continuously to melt and scrape the bottom of the pan well to deglaze.
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.

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