Sauce Roquefort

4 Servings

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Sauce Roquefort Ingredients

4 oz French Roquefort cheese	3/4 c Whipping cream
1/2 c Unsalted butter	Salt and freshly ground
1 Bottle dry white wine

Instructions for Sauce Roquefort

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized