From Too Many Chefs - www.toomanychefs.com

October 26, 2004
Blue Cheese Sauce

roquefort.jpgLast week I wanted a quick sauce to liven a couple of steaks. I wanted something with lots of flavour. We all have days like that, don't we? So I played with the usual red wine, anchovy, mustard ideas and none of them sounded interesting enough. Then I remembered the ubiquitous sauce Roquefort, which is available in most classic French restaurants to have with your steak frites: perfect!

It's a beautifully simple sauce, perfect for a quick steak dinner. If you have the time to throw a couple of baked potatoes in the oven 45 minutes before you start cooking (instead of frying your taters), it's even moderately healthy. Well, except for the creamy sharp cheese sauce...

Blue Cheese Sauce

1 shallot
4-5 heaping Tbs blue cheese (a sharp Roquefort is the classic choice)
2 Tbs marsala wine
3 heaping Tbs creme fraiche
1 Tbs butter
1 Tbs chopped fresh or frozen thyme
a good grinding of fresh pepper

Finely chop shallot and sauté in the butter. When it is soft, add the marsala wine and turn up the heat. to deglaze the pan. Once the wine has reduced by half, add the cheese, crumbling as you go. Stir in the creme fraiche and frozen thyme and taste for salt (should need any) and pepper (definitely).

Let the sauce bubble away and reduce while you cook your rare steaks and remove the potatoes from the oven. Serve over the steaks; you should have enough for a generous amount on two steaks and maybe even a little left over for your potato. Delish!

One note: as you will have noticed, this sauce doesn't rely on any of the beef juices for flavour (though you could throw in your meat juices, if any). It works equally well on vegetable dishes, fish, fowl...whatever.

Posted by Meg in Sussex at October 26, 2004 2:47 PM | TrackBack
Comments

There's a sauce that's been following me around this last week. I will do a recipe with it tomorrow night.

I like the ideas of potatoes in roquefort sauce.

Posted by barrett on October 26, 2004 at 8:54 PM

That's delicious. Thanks for the ideas, Meg. I think I will attempt this one this week as well.

Posted by Bryan on October 26, 2004 at 9:37 PM

Man that sounds good. I bet part of what makes it delicious is that most of the fats are measured out in "heaping" tablespoons.

Posted by Frolic on October 28, 2004 at 10:58 AM

Awh yeah fuck yeah, pour that Creme Fraiche on there xDr

Posted by Dallas on April 5, 2014 at 1:42 PM