Try this Sauce Roquefort recipe, or contribute your own.
Suggest a better descriptionMash 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
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 4 | ||
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Calories: 1519 | ||
Calories from Fat: 1360 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 151.1g | 201 % | |
Saturated Fat 95.6g | 478 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 407.3mg | 125 % | |
Sodium 545.3mg | 19 % | |
Potassium 209.5mg | 6 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.9g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1519
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