Roquefort sauce is prepared using Roquefort cheese as a base ingredient. In France, this blue cheese sauce is served as a side dish with meat based dishes or it is drizzled over them while cooking. The basic preparatory method of Roquefort cheese sauce remains the same as any blue cheese sauce.
Basic Roquefort Sauce Recipe Overview
French team this sauce with grilled steaks or baked potatoes. The sauce is easily prepared using ingredients like shallots, butter, Roquefort cheese, heavy cream and pepper.
Shallots are cooked in butter until they turn soft, then Roquefort cheese is added in a gradual manner to form a smooth paste. Heavy cream is also added to the sauce and combined well. The sauce is cooked until just below the boiling point. The Roquefort sauce is flavored with pepper before serving.
Popular Roquefort Sauce Recipes
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Roquefort Sauce– This sauce is usually served atop grilled steak or it is passed over glass sauceboat or pitcher. French prepare this sauce using ingredients like Roquefort cheese, unsalted butter, dry white wine or white Vermouth, freeze-dried green peppercorns, heavy cream, and parsley leaves. The sauce is garnished with rosemary sprigs.
The sauce preparation begins by combining butter and Roquefort cheese in a bowl. Wine is boiled in a saucepan and peppercorns are added to it and the mixture is reduced to half. Cream is added to the wine sauce and again the mixture is reduced to its half. Cheese mixture added to the reduced wine sauce and cooked for some more time. The sauce is seasoned with freshly cracked peppercorns. Usually the salt is not added because the Roquefort is one of the most salty blue veined cheeses.
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Brie, Roquefort and Wild Mushroom Sauce – This gourmet cheese sauce is usually served with any traditional bread and vegetables. It is prepared using ingredients like olive oil, shiitake mushrooms, shallots, chopped fresh thyme, all-purpose flour, double cream, Roquefort cheese, and dry white wine.
The sauce preparation begins by sautéing mushrooms, thyme and shallots in olive oil. Brie cheese is cubed and tossed with flour. Similarly Roquefort is crumbled and tossed with flour. Wine is simmered and coated cheese is added to the sauce and cooked until smooth. Mushroom mixture is added to the cheese sauce and served after flavoring with generous amount of pepper.
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Roquefort and Red Wine Sauce – In regular recipes, white wine is used for preparing the sauce. In this rare gourmet recipe white wine is replaced with red wine. Roquefort cheese, full-bodied red wine, shallots, beef stock or meat glaze, thyme and double cream are used in the preparation of sauce. Wine and shallots are boiled in the pan and cooked until the mixture reduces by 1/3 rd. Roquefort cheese and meat glaze are added to the pan and cooked with double cream. The sauce is served after spooning over grilled steak and teamed with Dauphinoise potatoes.
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Roquefort Chive Sauce – This blue cheese sauce is flavored with chives. It is prepared using heavy cream, French Roquefort cheese, kosher salt, freshly ground black pepper, and fresh chives. Heavy cream is cooked in heavy saucepan over high –medium heat until the mixture becomes creamy. The creamy mixture is removed from heat and cheese, chives, pepper and salt are added to the mixture and cooked until the cheese softens. The sauce is poured over steak.