Roquefort Sauce

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.

No additional tips available.