Ingredients
- 1 shallot, very finely chopped
- 1 knob of butter
- 125g Roquefort, Gorgonzola, Stilton, or other blue cheese
- 2 tablespoons white wine
- 100ml double cream
- Freshly ground black pepper, to taste
- Chopped chives, for garnish
Instructions
- Melt butter in a saucepan over medium-low heat.
- Add finely chopped shallot and cook gently for about 5 minutes until softened.
- Pour in white wine and let it reduce for 1–2 minutes.
- Add blue cheese and stir until completely melted.
- Stir in double cream and heat for another minute, seasoning with black pepper to taste.
- Garnish with chopped chives and serve warm over steak or in a small jug on the side.
Notes
- Use Gorgonzola for a milder flavor or Stilton for a bolder kick.
- Swap white wine for port for a sweeter variation.
- For a lighter sauce, use half cream and half milk.
- Simmer the cream a few extra minutes for a thicker consistency.
- Use stock or water instead of wine if preferred.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 65mg
