Roquefort Sauce with Bay Leaf
A Roquefort sauce for anyone who likes blue cheese: ready in 10 minutes, creamy enough to coat, and with the faint scent of bay that catches the sharpness of the cheese. It works over filled pasta, gnocchi or a beef tenderloin steak.
What decides it is the temperature. The sauce must never come to a boil — at a hard simmer blue cheese splits and the sauce turns grainy instead of velvety.
And salt goes in last. Between the Roquefort and the grated cheese it arrives salty enough on its own; taste first, then correct.
Ingredients
- 80 g butter
- 200 g heavy cream (double cream)
- 1 bay leaf
- 60 g Roquefort, crumbled
- 3 tbsp grated hard cheese
- 1 tbsp chopped parsley
- Pepper, to taste
Method
- 1
Melt the butter in a small pan over the lowest heat, without letting it take any color.
- 2
Add the cream, the bay leaf, the crumbled Roquefort, the grated cheese and the parsley.
- 3
Season with pepper. Leave the salt for the end: between the Roquefort and the grated cheese the sauce already arrives fairly salty, so taste and only then correct.
- 4
Heat, stirring, until the cheese melts and the sauce comes together. Never let it reach a boil: over high heat the blue cheese splits and the sauce goes grainy instead of velvety.
- 5
Remove the bay leaf and pour the sauce straight over the hot pasta or meat — it thickens a great deal as it cools.
Sauces
You eat with your eyes first, but it is the sauce that settles it: dry pasta never competes with a properly sauced plate. Here is a selection of the best homemade sauces, all easy to make, along with tips for keeping them.
