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.