Can I freeze Roquefort sauce?

It is generally not recommended to freeze Roquefort sauce, as the texture and flavor may change after thawing.

How long does Roquefort sauce last in the fridge?

Roquefort sauce can be stored in an airtight container in the fridge for up to 5 days. Pay attention to the expiration date of the Roquefort cheese and use fresh ingredients for the best result.

How do I prevent my creamy Roquefort sauce from curdling?

Curdling usually happens if the sauce is boiled too hard after the cream and cheese have been added. The secret? Let the sauce simmer gently over a moderate heat and turn the heat down very low (or set the pan aside) when stirring in the last bits of Roquefort. This way, the cheese melts perfectly into the warm sauce without the fat separating.

What's the best way to thicken this simple Roquefort sauce?

If you like a nice thick sauce that clings beautifully to your meat, you can use a simple trick. Mix one tablespoon of cornstarch with a small dash of cold water in a glass to form a smooth paste. Stir this paste into the boiling sauce and let it simmer briefly. You'll see that your sauce thickens beautifully right away!

Can I make this sauce with a different blue cheese?

Absolutely! Roquefort is made from sheep's milk and is deliciously pungent and complex. Find that a bit too intense? Then you can perfectly make this sauce with a milder blue cheese such as Italian Gorgonzola Dolce or French Saint Agur. Simply adjust the amount of cheese to your own taste!

Roquefort sauce recipe

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10min

•

Easy

For me, making this creamy Roquefort sauce is the ultimate indulgence. Blue cheese has that unique, intense flavour, and when you let it meld with gently braised shallots, a good brown stock and a generous dash of cream, it's a feast for the senses! This Roquefort sauce recipe is an absolute classic, but done my way. In this recipe, we luxuriously deglaze the shallots with Madeira, but did you know that a Roquefort sauce with cognac also works fantastically? By adding part of the cheese in crumbled pieces at the end, you get that delightful, artisanal texture.

A classic among sauces for a steak, delicious!