Sauce au Roquefort
2 shallots, chopped finely
4 tablespoons butter
6 ounces blue cheese, crumbled
1/2 cup heavy cream
1/4 teaspoon pepper
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.
Easy French Food http://easy-french-food.com
