Ingredients :
1/3 liter of beef or game stock
125 g Bleu or Roquefort cheese
50 g butter
10 cl fresh cream
1 onion
20 tarragon leaves
1 bundle of parsley, bay leaves and thyme
salt and pepper
Comments:
A great sauce, that because of the diversity of the blue cheeses
can be made with the Bleu des Causses, Roquefort, Bleu de Lacqueuille, Bleu
de Gex or Bleu d’Auvergne.
For the sauce au Bleu to develop all its character it should be served
hot, either directly over the meat or in a sauce bowl.
Ideal for all red meats, veal or baked potatoes.
Our suggestion for the ideal wine is a Bordeaux Saint-Estephe.
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Blue Sauce
Preparation:
Chop up the onions, with butter, heat in a pan.
Keep to one side. In another pan, buttered, pour in the flour in fine amounts, like rain.
Cook on a slow flame until the flour becomes brown.
Add the onions, the stock, and the bundle of parsley, bay leaves and thyme… stir.
Add salt and pepper. Leave to simmer on a slow flame and stir continual for 10 minutes.
Filter the mixture through a fine strainer.
Add the tarragon finely chopped, and the bleu that has been cut into small dices.
Away from the stove add the fresh cream, and mix in.
Place the pan on the stove and heat for a few minutes, stirring continually.
The right place to buy bleu or Roquefort cheese:
© www.fromages.com
Used by Cooking2000 with Fromages.com's permission
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