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Roquefort Cheese Sauce
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Recipe Information
Art of Cooking, Preparing and Presenting Fine Food, HP 1986

Serves/Makes:1 1/2 cups

  • 1/2 cup (125 ml) dry white wine
  • 2 cups (475 ml) whipping cream
  • 1 tbsp (15 ml) butter
  • salt and white pepper to taste
  • 1/2 cup (125 ml) Roquefort or blue cheese, crumbled
  • Pour wine into sauce pan and cook over medium heat until reduced by one third.
  • Slowly add cream, stirring constantly.
  • Cook over medium heat, stirring constantly, until reduced by half.
  • Stir in crumbled cheese and beat until cheese is melted.
  • Remove from heat and season to taste with salt and white pepper.
Serve with pasta or meat.

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