Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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.
CAFE PLAZA
COPLEY PLAZA, BOSTON
GEVREY, CHAMBERTIN DOMAINE POUL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .