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roquefort sauce
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i want a recipe for basic pour over roquefort sauce for steak. any help appreciated. thanks heidi
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Beat crumbled cheese with a little unsalted butter to make a 'cream' and use this rather than a sauce.....
Or, finely chop some shallot, cook in unsalted butter til just clear. Stir in a little flour to make a roux with some milk and a little white wine. Add crumbled cheeese, a touch of pepper and maybe a little parsley. Stir to blend and pour on cooked steak. Don't add extra salt to the sauce as the cheese is salty enough....
Or, finely chop some shallot, cook in unsalted butter til just clear. Stir in a little flour to make a roux with some milk and a little white wine. Add crumbled cheeese, a touch of pepper and maybe a little parsley. Stir to blend and pour on cooked steak. Don't add extra salt to the sauce as the cheese is salty enough....
1� oz (40 g) Roquefort, crumbled
1 clove garlic, peeled
1 level teaspoon salt
1 heaped teaspoon grain mustard
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
5 fl oz (150 ml) half-fat cr�me fra�che
2 level tablespoons mayonnaise
freshly milled black pepper
Place the garlic, along with the teaspoon of salt, into a mortar and crush it to a creamy mass, then add the mustard and work that in. Next, add the lemon juice, vinegar and, after that, the oil, then whisk everything together thoroughly. Now, in a medium-sized bowl, first combine the cr�me fra�che and mayonnaise, then gradually whisk in the dressing. When it's thoroughly blended, add the cheese and season with freshly milled black pepper.
1 clove garlic, peeled
1 level teaspoon salt
1 heaped teaspoon grain mustard
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
5 fl oz (150 ml) half-fat cr�me fra�che
2 level tablespoons mayonnaise
freshly milled black pepper
Place the garlic, along with the teaspoon of salt, into a mortar and crush it to a creamy mass, then add the mustard and work that in. Next, add the lemon juice, vinegar and, after that, the oil, then whisk everything together thoroughly. Now, in a medium-sized bowl, first combine the cr�me fra�che and mayonnaise, then gradually whisk in the dressing. When it's thoroughly blended, add the cheese and season with freshly milled black pepper.
Roquefort Sauce
2 tablespoons butter
1 tablespoon olive oil
salt and coarsely ground black pepper to taste
2 tablespoons brandy
1 cup heavy cream
3 ounces Roquefort cheese, crumbled
Parsley to garnish.
Metric:
30 g butter
15 ml olive oil
salt and coarsely ground black pepper to taste
30 ml brandy
235 ml heavy cream
85 g Roquefort cheese, crumbled
Parsley to garnish.
Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.
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