1,559 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.

220 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 %