A rich and creamy Blue Cheese Sauce perfect for enhancing the flavor of steak. Made with shallots, blue cheese, white wine, and double cream, this sauce is easy to prepare and adds a tangy, savory finish to your dish.
Total Time:15 minutes
Yield:4 servings
Ingredients
Sauce
1 shallot, very finely chopped
1 knob of butter
125 g Roquefort or Gorgonzola blue cheese
2 tbsp white wine
100 ml double cream
Freshly ground black pepper, to taste
To Garnish
Chopped chives
Instructions
Cook Shallots: Melt the knob of butter in a pan over low to medium heat. Add the finely chopped shallot and cook for about 5 minutes, stirring regularly, until softened.
Deglaze with Wine: Pour in the white wine and continue to cook for 1-2 minutes until the wine has reduced slightly.
Melt Cheese: Add the blue cheese to the pan and wait until it has completely melted into the shallot and wine mixture.
Add Cream: Pour in the double cream and stir well. Heat the sauce for about one more minute to combine the flavors.
Season: Season with freshly ground black pepper to taste. No additional salt is needed because the blue cheese is already salty.
Garnish and Serve: Remove from heat and garnish with chopped chives. Serve the sauce separately or spoon it over your steak as desired.
Notes
Use good quality blue cheese like Roquefort or Gorgonzola for the best flavor.
Cook the shallots gently to avoid browning and preserve their sweetness.
The sauce can be prepared ahead and gently reheated before serving.
If the sauce is too thick, add a splash of milk or cream to loosen it.
Adjust the pepper quantity according to your taste preference.
