Sauce au Roquefort

By mdyess

Ingredients

• 2 shallots, chopped finely
• 4 tablespoons butter
• 6 ounces blue cheese, crumbled
• 1/2 cup heavy cream
• 1/4 teaspoon pepper

Preparation

Step 1

Cook the shallots in the butter until soft, about 7 or 8 minutes. Don't brown them. Mix in the blue cheese using a fork to smash it into the butter. Add the heavy cream and mix well. Heat to just below boiling. Stir in pepper and serve warm.