Sauce roquefort

Yield: 4 Servings

Measure Ingredient
4 ounces French Roquefort cheese
½ cup Unsalted butter
1 Bottle dry white wine
¾ cup Whipping cream
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.

CAFE PLAZA

COPLEY PLAZA, BOSTON

GEVREY, CHAMBERTIN DOMAINE POUL.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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