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DELICIOUS BLUE CHEESE SAUCE I How to make roquefort sauce for steak or pasta

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Ingredients for roquefort sauce (8 portions):
✔️ roquefort or other blue cheese 150 gr / 5.3 oz
✔️ 1 shallot
✔️ optionally: dark meat stock 150 ml / 5.1 fl oz
✔️ cream 30%+ 80 ml / 2.7 fl oz
✔️ butter 40 gr / 1.4 oz
✔️ pepper
Ideas for serving: with a steak / with salmon / as a sauce for pasta
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Опубликовано:

24 авг 2024

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Комментарии : 9

@chefvivienENG Год назад

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@amigatroels3645 8 месяцев назад

I had beef medallion with roquefort sauce in France, it is in the top 10 of all meals I've ever eaten.

@drhirsch7979 2 месяца назад

Chapeau to do this Performance after a bottle of wine!❤

@ivansmith654 Год назад

I have heard some Americans confuse Roquefort cheese with American Blue cheese as the same cheese, and I can confirm that it is not the same cheese! The title of your video may confuse some Americans! I am Franco-American (American father & French mother, I was born in the American hospital in Paris when the Americans were here in France after WWll) I love Roquefort cheese because of its smell and its taste! Yes, I have eating American Blue cheese, I don't like it however French blue cheese is great, but that is not the same either!

@Miata822 11 месяцев назад

This sauce is new to me. With so much cheese and no roux I am surprised that it does not break and separate. Yes, of course I am going to try it. *EDIT* I made this sauce this evening. It was wonderful with pan fried sirloin and roasted little red potatoes.

@ChicagoYoureOut 4 месяца назад

It only breaks and separate if you don't know what you're doing. For me it took many trials and errors. Slow and steady wins the race. Never force anything whilst cooking, take your sweet time. You don't need a roux for sauces. There's a Swedish saying: "A good sauce will reduce itself" and it stems from Swede's not knowing what a roux is and we just let the water evaporate instead of adding a thickening agent.