Stilton Green Peppercorn Sauce

1. 1

   In a bowl cream together the cheese and the butter until the mixture is smooth.

2. 2

   In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon.

3. 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. 4

   Remove the pan from the heat and keep the sauce warm until service.

* Per serving · 4 servings · Values may vary.

No additional tips available.