Sauce Roquefort

1. 1

   Mash the Roquefort cheese with the butter and beat with a wooden spoon or whisk until the mixture is smooth and creamy. Pour the wine into a saucepan and boil until only 1/3 cup remains. Add the cream and reduce again by boiling until only 1/3 cup remains. Reduce heat to low and whisk in the cheese/butter mixture, 2 tbs. at a time. At no point should the sauce boil.

2. 2

   Strain the sauce and taste for seasoning; you will probably not need salt because the cheese is already salty. The sauce can be prepared ahead of time and kept at a blood-warm temperature over hot water.

* Per serving · 4 servings · Values may vary.

No additional tips available.