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    You are in: Home / Recipes / Roquefort Sauce Recipe
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    Roquefort Sauce

    Roquefort Sauce. Photo by Chickee

    1/3 Photos of Roquefort Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Jan-Luv's2Cook's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on January 06, 2009

      55

      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!

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    Nutritional Facts for Roquefort Sauce

    Serving Size: 1 (148 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 520.4
     
    Calories from Fat 444
    85%
    Total Fat 49.3 g
    75%
    Saturated Fat 30.9 g
    154%
    Cholesterol 165.0 mg
    55%
    Sodium 975.7 mg
    40%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 12.6 g
    25%

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