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When ordering a steak in a French restaurant, you will traditionally be offered to choose one of three sauces: shallot sauce, pepper sauce or Roquefort sauce. This is exactly the traditional Roquefort sauce that I will show you today, as well as a couple of its varieties.

Homemade Roquefort sauce will in no way be inferior to French restaurant sauce, and it takes a minimum of time.

  • General \ asset cooking time: 3 minutes \ 3 minutes
  • Servings Per Container: 2 Servings
  • Calories (100g): 298 kcal
  • Cost: very economical

How to cook Roquefort for meat and not only for meat

  • Blue cheese - 2 tbsp Roquefort, no slide
  • Cream - liquid 150 ml

Things to know (Q&A)

What is Roquefort sauce made of?

Recipe: Roquefort Sauce

1 tablespoon unsalted butter . 1/4 cup heavy cream. 4 ounces Roquefort cheese, room temperature. kosher salt.

What sauces go good with steak?

Roquefort can be paired with fruits , nuts such as almonds, walnuts and hazelnuts, dried fruits, crackers, fresh baguette or mixed with salad topped with walnuts. Roquefort can also be eaten on its own, if you enjoy its complex flavor or with a little touch of honey that creates a salty-sweet combination.

What do you eat Roquefort with?

Blue cheese can be hard and crumbly, or soft and creamy. Blue cheese can be melted to make a sauce or cream or melted on top of meat .

Does blue cheese melt easily?

Not sure which variety of blue cheese to use? ... Since it has such a soft texture, blue cheese melts quickly and completely , especially when served over hot pasta.

Is blue cheese good melted?

Blue Cheese

Danish blue also melts well , as it is very creamy.

Can I Melt blue cheese in microwave?

Combine ¼ cup of the blue cheese crumbles in a microwave-safe dish. Add heavy whipping cream and microwave for about 30 seconds until blue cheese is melted.

Can blue cheese be heated?

Blue cheese becomes especially strong tasting when heated , so any negative qualities in the cheese (bitterness, overpowering moldiness, and sharpness) will be accentuated. That's why I don't recommend cooking with commercially produced, inexpensive blues, which are often sold crumbled.