Recipe - Sauce Roquefort

4 ounce French Roquefort cheese
One half cup Unsalted butter
1 Bottle dry white wine
Three fourths cup Whipping cream
Salt and freshly ground
black pepper

Mash the Roquefort cheese with the butter and beat with a wooden spoon or
whisk until the mixture is smooth and creamy. Pour the wine into a saucepan
and boil until only 1/3 cup remains. Add the cream and reduce again by
boiling until only 1/3 cup remains. Reduce heat to low and whisk in the
cheese/butter mixture, 2 tbs. at a time. At no point should the sauce boil.
Strain the sauce and taste for seasoning; you will probably not need salt
because the cheese is already salty. The sauce can be prepared ahead of
time and kept at a bloodwarm temperature over hot water.

CAFE PLAZA

COPLEY PLAZA, BOSTON

GEVREY, CHAMBERTIN DOMAINE POUL.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.