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.
206 K 4.3/5 (23 reviews)
25 min.
Easy
200 ml
7 IngredientsLast modified on: December 19th 2010
For 200 ml, you will need:
- 1
1 shallot - 2
2.1 oz Roquefort - 3
2 tablespoons oil - 4
5.3 oz liquid cream - 5
1 beef 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 1 shallot and chop finely.
Cut 2.1 oz Roquefort into small pieces.
If you are making the sauce without meat juices, cut 1 beef stock cube into small pieces.
Cut 2.1 oz 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 5.3 oz 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 | 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 % |
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: Chantilly cream, Veal with mushrooms and green asparagus, Bourguignon potatoes , Fish fillet with leeks and mustard cream, Creamy spinach and potato gratin, ... See them all 170
Oil
Like these other recipes: Pork chops in the oven, Bistro-style cabbage salad, Rémoulette of celeriac, Beef Wellington, Pancake batter, ... See them all 91
Shallot
Like these other recipes: Express chilli con carne, Warm salad of potatoes and purple artichokes, Brussels sprouts with thyme cream, Lebanese-style chickpea salad, Small ratatouille with , ... See them all 198
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020338 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011359 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025294 K 24.5 3 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016243 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013284 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.