| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Sauce |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
French Roquefort cheese |
| 1/2 |
c |
Unsalted butter |
| 1 |
|
Bottle dry white wine |
| 3/4 |
c |
Whipping cream |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Mash the Roquefort cheese with the butter and beat with a wooden spoon or
whisk until the mixture is smooth and creamy. Pour the wine into a saucepan
and boil until only 1/3 cup remains. Add the cream and reduce again by
boiling until only 1/3 cup remains. Reduce heat to low and whisk in the
cheese/butter mixture, 2 tbs. at a time. At no point should the sauce boil.
Strain the sauce and taste for seasoning; you will probably not need salt
because the cheese is already salty. The sauce can be prepared ahead of
time and kept at a blood-warm temperature over hot water.
CAFE PLAZA
COPLEY PLAZA, BOSTON
GEVREY, CHAMBERTIN DOMAINE POUL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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