Best 7 Roquefort Sauce Recipes

STEAKS WITH ROQUEFORT SAUCE

Steps:

• 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.

CHICKEN WITH ROQUEFORT CREAM SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
• Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

GRILLED STEAK WITH ROQUEFORT SAUCE

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
• Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
• Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.

ROQUEFORT SAUCE FOR STEAK

Steps:

• Finely chop the shallot.
• Cut the Roquefort into cubes.
• Gently heat oil and butter together in a small saucepan and add the chopped shallot.
• Still on a low heat gently fry until the shallot is soft but not coloured.
• Stir in the Roquefort, brandy and the whole tub of cream.
• Stir over a low heat - don't let it boil or it will be too thin.
• Add some freshly ground black pepper to taste.
• If the sauce does looks a bit too thin then just add a teaspoon of 'Mc DOUGALLS' thickening granules!
• Pour over your steak straight away and enjoy! Mm Mmmm.

ROQUEFORT SAUCE

Steps:

• 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.

VEAL WITH LEEK AND ROQUEFORT SAUCE

Steps:

• For sauce: melt butter in heavy large skillet over medium heat. Add leeks, sugar and thyme. Season with salt and pepper. Cook until liquid evaporates and leeks begin to soften, stirring occasionally, about 10 minutes; do not brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish. Stir remaining leeks, reduce heat to low and cover. Cook until leeks are very soft and lightly caramelized, stirring occasionally, about 20 minutes.
• Puree caramelized leeks and stock in blender until smooth. (Can be prepared 1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)
• For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until just pink inside, about 4 minutes per side. Transfer to plate and cover to keep warm. Add brandy to skillet and cook until liquid is almost evaporated, scraping up any browned bits. Add cream and leek sauce and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add cheese and any accumulated meat juices and whisk until smooth. Season with salt and pepper. Divide sauce among broilerproof plates. Top with veal and sprinkle reserved leeks over. Broil until leeks are heated through, about 1 minute.

FETTUCCINE WITH ROQUEFORT SAUCE

Steps:

• Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
• Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
• While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
• Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
• Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.