Roquefort sauce recipe

The Roquefort sauce is ideal as an accompaniment to all kinds of meat dishes, be it pork, chicken or beef, although it can also be used in salads and other preparations such as French fries. It is a simple sauce to make and very tasty, although it must be borne in mind that not everyone likes the taste of Roquefort.

Preparation of Roquefort Sauce:

Roquefort sauce is a very simple sauce to prepare, which is normally used to serve with meat recipes, the most popular recipes being the roquefort sirloin or roquefort chicken breast. It is a sauce that can also be used to serve it together with pasta dishes, with which it combines very well, and even with some fish or salad recipes, making it a really versatile sauce.

To prepare it, we will need few ingredients and little time to prepare it, so it can be done when needed. Once we are going to start making this roquefort sauce, we are going to heat a saucepan over low heat, with the cooking cream poured into it to heat it up. It is important to always keep the fire rather soft, so that the cream does not boil.

Next we are going to chop the Roquefort cheese, which we can easily find in any supermarket, and we can choose the one we like the most, taking into account that there are some that are softer and others have a more intense flavor. Once we have chopped it, we add it to the saucepan and begin to stir it so that it melts together with the cream as it heats up. Optionally we can add a touch of nutmeg to the roquefort sauce, to give it an extra touch of flavor.

We keep in the saucepan, stirring the mixture until all the roquefort has melted and a homogeneous sauce has formed, at that time we can remove it from the heat and serve it or reserve it until it is time to need it. If you are going to use it in a cold dish, put it in the fridge to cool it well. You can adjust the texture and flavor of it to your tastes, which is done using more cream or roquefort, depending on whether you like it more or less tasty and more or less liquid.

Servings / Units: 1
Approximate Preparation Time: 30M
Approximate Calories: 150

Roquefort Sauce with Milk

Ingredients of Roquefort Sauce with Milk:

- 500 ml of whole milk
- 200 grams of Roquefort cheese
- 25 grams of butter
- 15 grams of flour
- Nutmeg (Optional)

Preparation of Roquefort Sauce with Milk:

The most common is to prepare the Roquefort sauce using cream as the base of the sauce, but this time we show you a recipe with which to make the same sauce using milk instead of cream. With this change, a lighter sauce is achieved in calories and also a slightly less thick sauce, so it is ideal to serve as an accompaniment to dishes that require a less dense and rather liquid sauce, although we can give it more or less body as we need. . If we want to make it lighter, we can substitute whole milk for skimmed milk and eliminate the butter, but it will not be as rich. Let's go with the recipe.

We will begin to prepare the Roquefort sauce with milk by heating a saucepan of adequate size for the amount we are going to prepare, in which we will place the butter and wait for it to melt completely, which is best done over medium-low heat, so that it does not burn it. Once it has melted, add the flour and mix it well with the butter until there are no lumps, and keep one or two minutes for the flour to cook, while stirring.

After this we add the milk to the saucepan and also the chopped Roquefort cheese, so that it melts more easily. If you want you can give it a touch of nutmeg, which gives it an interesting flavor, but this is optional. We increase the intensity of the fire to medium power and without stopping stirring we are going to wait for all the ingredients to mix and form a homogeneous sauce. When the sauce begins to boil, remove the saucepan from the heat immediately.

Keep in mind that as it cools, the sauce will thicken a little more, but if you need to get a more or less dense sauce you can add more milk or a little more roquefort, to leave it to your liking. Another way to thicken it is to add more flour in the first step, keep this in mind in case you repeat it more times. You can serve this Roquefort sauce with milk hot, to accompany meat dishes or French fries, for example, or let it cool in the fridge after having previously warmed it to room temperature, to serve it cold if you prefer.

Servings / Units: 1
Approximate Preparation Time: 30M
Approximate Calories: 90