Creamy Roquefort Sauce Recipe for Steak, Chicken, or Pasta
Few sauces feel as indulgent and flavorful as a creamy Roquefort sauce. Whether draped over a perfectly cooked steak, spooned onto grilled chicken breasts, or folded into hot pasta, this French blue cheese sauce adds elegance and depth with minimal effort.
In this post, I’ll show you exactly how to make Roquefort sauce from scratch, with step-by-step instructions, smart ingredient substitutions, and answers to your most common questions. Whether you’re hosting a dinner party or simply treating yourself, this Roquefort cheese sauce recipe is sure to impress.
What Is Roquefort Sauce?
Roquefort sauce is a creamy, savory sauce made primarily from Roquefort cheese, a sheep’s milk blue cheese from the south of France. Known for its sharp, salty, and slightly tangy profile, Roquefort melts beautifully into cream or butter, making it a perfect base for rich sauces.
While this sauce is most famously paired with steak, it also works beautifully with pork chops, roast chicken, or even baked potatoes. It’s a classic in French bistros, especially served with filet de bœuf, where it adds bold flavor without overpowering the dish.
Ingredients You’ll Need
Here’s everything you need to make this homemade Roquefort cheese sauce:
- 150g (5 oz) Roquefort cheese, crumbled
- 200 ml (3/4 cup + 1 tbsp) heavy cream (35%)
- 1 tbsp unsalted butter
- 1 small shallot, finely minced (optional for depth)
- 2 tbsp dry white wine (optional, e.g., Sauvignon Blanc or Chardonnay)
- 1 tsp Dijon mustard (optional but highly recommended)
- Freshly ground black pepper, to taste
- Pinch of salt, only if needed
✅ Yield: Makes about 300 ml of sauce (1 ¼ cups), enough for 2-4 portions depending on usage.
This creamy Roquefort sauce shines when paired with elegant meats and sides. Try it with our Steak au Poivre, Belgian Fries, or Chicken Tenderloins for a satisfying twist. You can even drizzle it over Pommes Parisiennes for a gourmet touch.
How to Make Roquefort Sauce – Step-by-Step
Step 1: Sauté the Shallots (Optional)
In a small saucepan, melt the butter over medium heat. Add the minced shallots and cook gently for 2–3 minutes until softened and translucent, without browning. This step adds complexity but can be skipped for a faster version.
Step 2: Deglaze with White Wine (Optional)
Pour in the dry white wine and let it reduce for 1–2 minutes. This adds acidity and extra depth to the sauce.
Step 3: Add the Cream
Pour in the heavy cream and bring it to a very gentle simmer. Don’t let it boil – this helps maintain a smooth, velvety texture.
Step 4: Melt the Roquefort
Add the crumbled Roquefort cheese to the hot cream. Stir continuously over low heat until the cheese has fully melted and the sauce is smooth.
Step 5: Season and Finish
Stir in the Dijon mustard if using. Taste, then add freshly ground black pepper and a pinch of salt only if needed (Roquefort is naturally salty). Let the sauce simmer for 1–2 more minutes, then remove from heat and serve.
Tips and Tricks for the Best Roquefort Sauce
- Use good quality Roquefort: Since the cheese is the star of the sauce, opt for authentic AOP Roquefort if you can. Brands like Société or Papillon are excellent.
- Don’t overheat the cream: Keep the heat low once you add the cheese to avoid curdling or separating.
- Adjust the thickness: If your sauce is too thick, stir in a splash of milk or broth. If it’s too thin, simmer it a little longer.
- Make it in advance: Roquefort sauce can be made ahead and gently reheated over low heat. Stir constantly to prevent it from splitting.
Ingredient Substitutions
If you’re missing an ingredient or looking for alternatives, here are some easy swaps:
Roquefort Cheese Substitutes
- Blue Stilton: Milder and creamier, great for a less intense flavor
- Gorgonzola: Especially Gorgonzola Piccante if you want similar sharpness
- Bleu d’Auvergne: A French blue cheese that melts well and offers a buttery, earthy note
Heavy Cream Alternatives
- Crème fraîche: Slightly tangy and thicker, common in French kitchens
- Half-and-half (10–12% cream): Can be used but may yield a thinner sauce
- Evaporated milk: For a lighter version, though flavor may be less rich
Shallot Alternative
- Small yellow onion, finely chopped
- Garlic, for a different aromatic base
Optional Add-Ins
- Fresh thyme or a pinch of herbes de Provence
- A splash of white wine (reduce before adding cream)
What to Serve with Roquefort Sauce
This creamy Roquefort sauce pairs beautifully with a variety of proteins and sides:
- Steak: Classic pairing, especially filet mignon or ribeye
- Grilled pork chops: The sauce adds richness and complexity
- Roast chicken or turkey: Pour it over sliced breast meat for a gourmet touch
- Pasta: Use it as a creamy sauce for tagliatelle or penne
- Vegetables: Spoon it over steamed broccoli or grilled asparagus
- Potatoes: Delicious with pommes de terre sautées or mashed potatoes
FAQ: Roquefort Sauce Questions Answered
Can I make Roquefort sauce ahead of time?
Yes! You can make the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on low heat, stirring constantly.
Can I freeze Roquefort sauce?
It’s not recommended. Due to the high dairy content, the texture may split or become grainy after freezing and thawing.
Is Roquefort sauce gluten-free?
Yes, this recipe is naturally gluten-free if all your ingredients (especially mustard) are certified gluten-free.
Can I use milk instead of cream?
Whole milk can work in a pinch, but the sauce will be thinner and less velvety. Add a teaspoon of cornstarch slurry to help thicken it if using milk.
Is this the same as blue cheese sauce?
Roquefort is a type of blue cheese, but this sauce is specifically tailored to the stronger, saltier flavor of Roquefort. You can substitute with other blue cheeses, but the taste will vary.
Final Thoughts
If you’ve ever wondered how to make creamy Roquefort sauce for steak or pasta, this simple French recipe is the answer. It’s rich, bold, and luxurious without being fussy. With only a handful of ingredients and 10 minutes of cooking time, it transforms any meal into something special.
Perfect for romantic dinners, Sunday lunches, or weeknight treats, this Roquefort cheese sauce is a must-have in your culinary arsenal.
What to Serve with Creamy Roquefort Sauce
- Steak au Poivre — the classic French bistro pairing.
- Creamy Roquefort Chicken Tenderloins — tender and coated in sauce.
- Belgian Fries — crispy and perfect for dipping.
- Pommes Parisiennes — buttery potato balls with French flair.
- Ultimate Chicken Recipe Round-Up — explore 19+ ways to cook chicken.
Useful Links
🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.
Creamy Roquefort Sauce Recipe for Steak, Chicken, or Pasta
Ingredients
- 150 g 5 oz Roquefort cheese, crumbled
- 200 ml 3/4 cup + 1 tbsp heavy cream (35%)
- 1 tbsp unsalted butter
- 1 small shallot finely minced (optional for depth)
- 2 tbsp dry white wine optional, e.g., Sauvignon Blanc or Chardonnay
- 1 tsp Dijon mustard optional but highly recommended
- Freshly ground black pepper to taste
- Pinch of salt only if needed
Instructions
Step 1: Sauté the Shallots (Optional)
- In a small saucepan, melt the butter over medium heat. Add the minced shallots and cook gently for 2–3 minutes until softened and translucent, without browning. This step adds complexity but can be skipped for a faster version.
Step 2: Deglaze with White Wine (Optional)
- Pour in the dry white wine and let it reduce for 1–2 minutes. This adds acidity and extra depth to the sauce.
Step 3: Add the Cream
- Pour in the heavy cream and bring it to a very gentle simmer. Don’t let it boil – this helps maintain a smooth, velvety texture.
Step 4: Melt the Roquefort
- Add the crumbled Roquefort cheese to the hot cream. Stir continuously over low heat until the cheese has fully melted and the sauce is smooth.
Step 5: Season and Finish
- Stir in the Dijon mustard if using. Taste, then add freshly ground black pepper and a pinch of salt only if needed (Roquefort is naturally salty). Let the sauce simmer for 1–2 more minutes, then remove from heat and serve.
