Sauce Roquefort
By: Anonymous
Published: Saturday, February 13, 2010 - 12:59pm

Ingredients




4 ounces French Roquefort cheese
cup Unsalted butter
1 bot dry white wine
cup Whipping cream
Salt and freshly ground black pepper

Preparation

1 Mash the Roquefort cheese with the butter and beat with a wooden spoon or whisk until the mixture is smooth and creamy. Pour the wine into a saucepan and boil until only 1/3 cup remains. Add the cream and reduce again by boiling until only 1/3 cup remains. Reduce heat to low and whisk in the cheese/butter mixture, 2 tbs. at a time. At no point should the sauce boil. 2 Strain the sauce and taste for seasoning; you will probably not need salt because the cheese is already salty. The sauce can be prepared ahead of time and kept at a blood-warm temperature over hot water. 3 GEVREY, CHAMBERTIN DOMAINE POUL.