Thread: Blue Cheese Sauce for ya Veni

Originally Posted by JesseYoung

I personally believe it is the greatest sauce to go with a nice venison or beef steak.

Anyway pretty simple to make…

Bring 1 cup of cream to a slow boil in a pot on the stove top. Crumble a whole wedge of blue cheese in to the cream, mix it in on a low/medium heat.
Add a handful of chopped parsley, then a splash of white wine. No salted need as the blue is salty enough once reduced, do add a little cracked pepper.

Reduce it down on a low heat till it thickens up & begins to hang off the spoon a bit.
.

This has my personal seal of bloody yum, and I offer a sight variation to the recipe, that may provide additional enjoyment.

With either a fried/seared steak or a roast, take any juices left over (not any fat swimming on top- enough fat in the cream and cheese) and mix some, into the finished Blue cheese sauce.

The colour will change but the flavour will be enhanced.

Yum.