Sandra Djohan


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 and eventually form a smooth paste. Add the heavy cream and mix well. Heat to just below boiling. Stir in pepper and serve warm.

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