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Friday, 25 March 2011

Blue Cheese Sauce

This is my first attempt at making blue cheese sauce, not from timidity, my wife hates stink cheese. There are a few components about this recipe that make it interesting. Primarily, it is a simple process with few ingredients and takes very little time to prepare. Secondly, not very much sauce is required as the stuff it is made of is strong. I had about 2 tbs on my massive piece of rump and it was plenty. Finally, as with any recipe I create, quantities are not particularly important and, ingredients are interchangeable or omittable. For example, if you don't have wine don't use it, if you don't have stock use a little water, use veal/beef/vegetable stock instead of chicken stock, use red wine instead of white wine, use different blue cheeses, like cream? use more of it. Whatever.
I can see this being useful with chicken, roasts, salads (when the sauce is cold), with avo on toast, in mayo. Again, whatever.

1 shallot in small dice (or 1 small onion)
1 tbs butter
1 heaped tsp of garlic oil
30 - 40 gms Blue Castello
1/3 cup white wine
2 tbs cream
1/3 cup chicken stock
Steak resting juice
Chopped parsley

Melt the butter over a medium heat, add the shallot and garlic oil. When the shallot is translucent (about 5 minutes) add the wine, allow to come back to the boil then add the cheese, cream and chicken stock. Allow to return to the boil then reduce the heat to medium low. Reduce for 10 minutes, adding the steak resting juice and, more stock if necessary.
Finish the sauce with a small squeeze of lemon, check for seasoning, add some chopped parsley.

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