Sauce Roquefort (Blue Cheese and White Wine Sauce)

Sauce Roquefort is a white wine, blue cheese cream sauce with a tangy flavour. Sauce Roquefort is traditionally served with roasted or grilled beef, veal, or pork.

¼ cup shallot, minced
2 Tbsp. unsalted butter
1 cup dry white wine
2 Tbsp. all-purpose flour, unbleached
¾ cup milk
1 cup crumbled Roquefort (about ¼ lb)
2 Tbsp. fresh parsley leaves, minced

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 Tbsp.

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.

Makes about 1 cup.

Cook's Notes: You may wish to substitute another blue cheese. Be sure to pick one that is crumbly, soft, and dissolves easily in your mouth for good results with this recipe. Gorgonzola, an Italian cheese, would work just fine. Or have a good look at the gourmet cheese section of your grocery store (if you have access to such a thing!) and you may find other sorts of French blue cheese.