Stilton Green Peppercorn Sauce

This classic recipe is from the December 1993 issue of Gourmet Magazine. A perfect sauce for a grilled Rib-Eye Steak. You can also use this a sauce for pasta, broccoli, or green beans. In the spirit of flexibility you could subsitute Roquefort or Gorgonzola for the Stilton. Warning: this is NOT diet food.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 1⁄2 cup Stilton cheese, softened (about 1/4 pound)
• 1⁄4 cup unsalted butter
• 3⁄4 cup dry white wine
• 2  teaspoons green peppercorns, canned
• 1⁄2 cup heavy cream
• 2  teaspoons parsley, fresh minced

Directions

1. In a bowl cream together the cheese and the butter until the mixture is smooth.
2. In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon.
3. Add the cream, and boil the liquid until it is reduced by on half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the minced parsley.
4. Remove the pan from the heat and keep the sauce warm until service.