Yield: 4 Servings
|4 ounces||French Roquefort cheese|
|½ cup||Unsalted butter|
|1 \N||Bottle dry white wine|
|¾ cup||Whipping cream|
|\N \N||Salt and freshly ground black pepper|
Mash the Roquefort cheese with the butter and beat with a wooden spoon or whisk until the mixture is smooth and creamy. Pour the wine into a saucepan and boil until only ⅓ cup remains. Add the cream and reduce again by boiling until only ⅓ cup remains. Reduce heat to low and whisk in the cheese/butter mixture, 2 tbs. at a time. At no point should the sauce boil.
Strain the sauce and taste for seasoning; you will probably not need salt because the cheese is already salty. The sauce can be prepared ahead of time and kept at a blood-warm temperature over hot water.
COPLEY PLAZA, BOSTON
GEVREY, CHAMBERTIN DOMAINE POUL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .