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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.
212 K 4.3/5 (23 reviews)
25 min.
Easy
400 ml
7 IngredientsLast modified on: December 19th 2010
For 400 ml, you will need:
- 1
2 shallots - 2
120 ml Roquefort - 3
4 tablespoons oil - 4
300 ml liquid cream - 5
2 beefs stock cube (optional) - 6
salt - 7
pepper
Change measures:
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 2 shallots and chop finely.
Cut 120 ml Roquefort into small pieces.
If you are making the sauce without meat juices, cut 2 beefs stock cube into small pieces.
Cut 120 ml Roquefort into small pieces.
If you are making the sauce without meat juices, cut 2 beefs stock cube into small pieces.
Stage 2 - 2 min.
Pour 4 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 300 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 | 40 RDI=10 % | 20 RDI=2 % | 190 RDI=30 % | 1,970 RDI=100 % | 8,250 RDI: 100 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 40 RDI=5 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 400 ml : 5.65 €
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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: Pan-fried scallops and chanterelles with Noilly Prat sauce, Framboisier, Cream of cauliflower soup with smoked haddock , Pork escalope with mushrooms and sage cream, Panna cotta, ... See them all 170
Oil
Like these other recipes: Chicken "cantina", How to cook potato grenaille , Oven omelette, Sesame fried scampi, Spinach brik parcels, ... See them all 97
Shallot
Like these other recipes: Endives , New Zealand pies, Shallot confit tart, Leek and tuna loaf, "Haute patate" green beans, ... See them all 203
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