Ingredients :
• 1/3 liter of beef or game stock
• 125 gr. Bleu or Roquefort cheese
• 50 gr. 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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