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Sauce au Roquefort

    2 shallots, chopped finely
    4 tablespoons butter
    6 ounces blue cheese, crumbled
    1/2 cup heavy cream
    1/4 teaspoon pepper
Cook the shallots in the butter until soft, about 7 or 8 minutes. Don't brown them. Mix in the blue cheese using a fork to smash it into the butter. Add the heavy cream and mix well. Heat to just below boiling. Stir in pepper and serve warm.

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