1,548 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.

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

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015430 K3.3 55 min.

Caramelised walnuts

These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.

February 21^th 2011391 K5 25 min.

Thaï rice with small vegetables

Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.

February 21^th 2011297 K4.7 1 hour 35 min.

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

October 6^th 2010463 K3.3 35 min.

Seared tuna with lemon and lime

This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked beforehand, then just heated through in the left-over marinade.

July 23^th 201769 K4.8 2 hours 20 min.

News list of cooking-ez.com

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