| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Minced shallot |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Dry white wine |
| 2 |
tb |
All-purpose flour |
| 3/4 |
c |
Milk |
| 1 |
c |
Crumbled Roquefort; (about 1/4 pound) |
| 2 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
In a small heavy saucepan cook the shallot in the butter over moderately
low heat, stirring, until it is softened, add the wine, and boil the
mixture until the liquid is reduced to about 1 tablespoon. Whisk in the
flour and cook the mixture, whisking, for 3 minutes. Add the milk in a
stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the
heat to low, whisk in the Roquefort, a little at a time, whisking until it
is melted and being careful not to let the mixture boil, and strain the
sauce through a fine sieve into a bowl. Stir in the parsley, season the
sauce with salt and pepper, and serve it with roasted or grilled beef,
veal, or pork.
Makes about 1 cup.
Gourmet September 1991
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