Try this Roquefort Sauce recipe, or contribute your own.
Suggest a better descriptionIn a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork. Makes about 1 cup. Gourmet September 1991
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 1 | ||
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Calories: 2228 | ||
Calories from Fat: 1880 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 208.9g | 278 % | |
Saturated Fat 131.8g | 659 % | |
Monounsaturated Fat 55.3g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 574.1mg | 177 % | |
Sodium 4352.7mg | 150 % | |
Potassium 606.2mg | 16 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 29.1g | ||
Protein 55g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2228
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