Total Time
15mins
Prep 5 mins
Cook 10 mins

A lovely sauce to go with steak, or even just to dip chips (French Fries) into!

Ingredients Nutrition

Directions

  1. You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
  2. In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
  3. Turn the heat up and add the Brandy, stirring for a minute.
  4. Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
  5. Don't let it boil or it will go too runny and may curdle.
  6. Stir until heated through and serve immediately.
Most Helpful

5 5

I made this as a trio of sauces to go with some fresh fettucine. I *love* roquefort, although I think this sauce would go well with a danish blue too, it was almost a shame to use the roquefort as it was humblingly expensive. It does taste strong, but once over pasta it is fine; a little extra cream will make it more of a sauce consistency. Mine took some time to blend. Thanks!