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.
217 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: Pork escalope with mushrooms and sage cream, Triple-Cheese Pumpkin Gratin, Artichoke hearts forestier , Pistachio panna cotta with custard, Icelandic-style fish and vegetable pie, ... See them all 171
Oil
Like these other recipes: Tomato, mustard and tuna cake, Pears and caramelised walnut samosas , Rémoulade dressing, How to cook potato grenaille , Crispy cheese parcels, ... See them all 102
Shallot
Like these other recipes: Red mixed pickle, Gratin slices with spinach, Breton leek and mushroom tart, Polenta with spinach and soft-poached egg, Tandoori-flavoured chicken with leeks, ... See them all 207
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011773 K3.5 8 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013879 K 44.7 55 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023259 K 24.6 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.