Serve this utterly indulgent blue cheese sauce over steak, broccoli, cauliflower, homemade pasta or baked potatoes. Guaranteed to satisfy all your senses!
250ml (1 cup) fresh cream
60ml ( cup) full cream milk
5ml (1 teaspoon) freshly crushed garlic (or use 10ml / 2teaspoons if you really love garlic)
1 wedge (100g-125g) blue cheese
freshly ground black pepper to taste
Add cream, milk and garlic to a medium or large non-stick frying pan. Roughly crumble blue cheese into the cream and milk.
Using a wooden spoon, stir over medium heat until sauce starts to boil (cheese will gradually melt). Keep on stirring and boil for 3-5 minutes (depending on the size of the pan), or until sauce just starts to thicken. (This process is called reducing a sauce.)
Don’t boil sauce for too long, or it will become too thick. Bear in mind that it will thicken even further on cooling. If the sauce has become too thick, it can still be rescued by just adding a little more cream or milk.
Season with a generous grinding of black pepper and serve immediately. No salt necessary.
Makes about 310ml/1 cups of sauce
By Dalene Crafford – Tygerburger
