Imported from Instagram

Roquefort Cream Sauce with Port

Name: Roquefort Cream Sauce with Port
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Cuisine: French
Ingredients: 5 cl Ruby port or another red VDN (Vin Doux Naturel); 170 g Roquefort (The source gives a range of 150 to 170 g; the median amount is used here.); 37.5 cl Heavy cream (The source gives a range of 35 to 40 cl; the median amount is used here.); 2 c. à café Cornstarch; 2 c. à café Cold water (To dissolve the cornstarch.); 60 g Cream cheese, such as Philadelphia or St Môret (Optional; blend into the sauce if the Roquefort flavor is too pronounced. The source gives a range of 50 to 70 g; the median amount is used here.); Black pepper (A few turns of the pepper mill; the creator says to add a generous amount.)

Recipe by 𝙑𝙞𝙣𝙘𝙚𝙣𝙩 𝙁𝙀𝙍𝙉𝙄𝙊𝙏 @vferniot · Instagram

Imported by Jeff on SeeMeCook

A creamy, flavorful Roquefort sauce scented with ruby port and black pepper. It pairs well with ground beef patties or other pan-seared meat.

3 servings20 minFrench

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Ingredients

5 cl Ruby port or another red VDN (Vin Doux Naturel)
170 g Roquefort (The source gives a range of 150 to 170 g; the median amount is used here.)
37.5 cl Heavy cream (The source gives a range of 35 to 40 cl; the median amount is used here.)
2 c. à café Cornstarch
2 c. à café Cold water (To dissolve the cornstarch.)
60 g Cream cheese, such as Philadelphia or St Môret (Optional; blend into the sauce if the Roquefort flavor is too pronounced. The source gives a range of 50 to 70 g; the median amount is used here.)
Black pepper (A few turns of the pepper mill; the creator says to add a generous amount.)

Steps

1
Pour the ruby port into a saucepan and bring it to a boil to concentrate its flavor and evaporate some of the alcohol.
2
While the port is heating, mash the Roquefort with a fork to help it melt.
3
Add the mashed Roquefort to the still-boiling port and let it melt.
4
Add the black pepper and continue cooking until the Roquefort has melted.
5
Stir in the heavy cream and heat at a gentle simmer until it is thoroughly incorporated into the sauce.
6
In a small container, mix the cornstarch with the cold water to dissolve it.
7
Pour this mixture into the Roquefort and port cream sauce, then maintain a gentle boil until the sauce thickens.
8
For a completely smooth sauce, blend with an immersion blender; this step is optional.
9
Serve the sauce with a ground beef patty or other pan-seared meat.

Notes

The cream cheese is optional and can be blended into the sauce if the Roquefort flavor is too pronounced. The proportions serve 2 to 4 people. The video shows the sauce served with a ground beef patty but does not specify the quantity of meat. Cooking times are not provided; the indicated times are estimates.