Prep 5 mins
Cook 10 mins
A lovely sauce to go with steak, or even just to dip chips (French Fries) into!
- 1 slice butter
- 1 shallot, chopped
- 100 g Roquefort cheese, cubed
- 150 ml double cream
- 2 teaspoons brandy
- You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
- In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
- Turn the heat up and add the Brandy, stirring for a minute.
- Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
- Don't let it boil or it will go too runny and may curdle.
- Stir until heated through and serve immediately.
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!