ROQUEFORT SAUCE
A lovely sauce to go with steak, or even just to dip chips (French Fries) into!
INGREDIENTS
SERVINGS 2 UNITS US
1 slice butter
1 shallot, chopped
100 g Roquefort cheese, cubed
150 ml double cream
2 teaspoons brandy
DIRECTIONS
You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
Don’t let it boil or it will go too runny and may curdle.
Stir until heated through and serve immediately.
Amanda Conradie
Melt 25g butter in a pan over a medium heat then stir in 1 tablespoon of flour. Slowly add 150ml milk, stirring all the time until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped Stilton or another blue cheese and stir.
