One of my son’s favorite: Roquefort sauce served with chicken fillets and pasta. This roquefort sauce has many advantages, it’s a very easy and quick recipe to cook.
This sauce will also be delightful served with meat and boiled potatoes, but you can also use it cold, as a tasty salad dressing. Yum!
During summer days, I especially enjoy to use it to season the mixed-salads I do during summer or spring days. You should try with a base of some lettuce or any green salad, tomatoes, cucumber, eggs, boiled potatoes. Then you pour lightly warmed roquefort sauce to season your starter. I always enjoy the contrast between cold ingredients mixed with a warm one, it’s a great feeling in my mouth!
Be sure that when adding this sauce, you will turn any basic food into gourmet food.
Ingredients (4 servings)
- 500 gr. Double cream
- 125 gr. Roquefort cheese.
- Put 500 Gr double cream and 125 Gr Roquefort cheese in a saucepan. Cook slowly and stir regularly with the whisk. The sauce is ready as soon as ingredients are melted and hot (about 5 min)
- Keep in mind that you should avoid to reheat it, so before you start cooking the sauce, make sure that your pasta or potatoes are cooked. You can also cover the sauce pan to keep your sauce hot for a few minutes while you cook your meat
- Bon appétit!