1,556 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Roquefort sauce

Name: Roquefort sauce
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 200 ml
Cuisine: French
Ingredients: 1 shallot; 60 g Roquefort; 2 tablespoons oil; 150 ml liquid cream; 1 beef stock cube; salt; pepper

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.

219 K 4.3/5 (23 reviews)

25 min.

Easy

2.80 €

200 ml

7 Ingredients

Last modified on: December 19^th 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.

When should you start or finish this recipe?

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.

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.

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 RDI=7 %	10 RDI=1 %	100 RDI=20 %	980 RDI=50 %	4,120 RDI: 50 %
Per 100 g	7 RDI=3 %	4 RDI=0 %	40 RDI=5 %	370 RDI=20 %	1,560 RDI: 20 %

Possible allergens in this recipe: milk

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)

Other recipes you may also like

Sarladaise potatoes

Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.

October 13^th 2010258 K4.7 1 hour 25 min.

Cajun pork with rice.

In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork.

May 6^th 202086 K 2 hours 30 min.

Caramelised apple pie

Apple pie made with caramelised apples.

September 11^th 2018275 K4.3 1 hour 55 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.

February 21^th 2011344 K 14 40 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 21^th 2011281 K3.9 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.