1,551 easy and fully explained recipes, with +66K photos and 78 videos

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.

218 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

Mayonnaise

Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.

February 16^th 2014830 K5 6 min.

Hollandaise sauce

This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.

July 25^th 2019257 K 14.7 25 min.

Butter cream

Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.

October 13^th 2010345 K4.4 60 min.

Tapenade

Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.

November 21^th 2010202 K 14.1 15 min.

Paris-Brest

The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.

May 8^th 2011207 K4.6 2 hours 20 min.

News list of cooking-ez.com

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