This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
221 K 4.3/5 (23 reviews)
25 min.
Easy
2.80 €
200 ml
7 IngredientsLast modified on: December 19th 2010
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 for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 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.
How much will it cost?
- For 200 ml : 2.85 €
Change currency:
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: Sea bass with coriander cream en papillote, Apple Tiramisu, Clementine Tiramisu, Fillets of sole Dieppoise, Dublin au gratin with Guinness, ... See them all 175
Oil
Like these other recipes: Croque-monsieur complet, Tartiflette, Tomato, mustard and tuna cake, Comtoise tart for Seàn, Baked Camembert, ... See them all 104
Shallot
Like these other recipes: Lebanese-style chickpea salad, Panzanella, Dipping bread with cheese, Marchand de vin sauce, Gribouille dressing, ... See them all 215
Other recipes you may also like
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes. March 25th 2020170 K 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021653 K 34.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.