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.
Ingrédients
- 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.