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Le Chaudron recipe
Sauce au roquefort onctueuse
Creamy Roquefort sauce
⏱ 15 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)AOP Roquefort
300 ml (1¼ cups)thick crème fraîche
100 ml (½ cup)dry white wine
3shallots, finely chopped
50 g (2 oz)unsalted butter
1 tbspCognac
1 pinchfreshly ground pepper
- 200 g (7 oz) AOP Roquefort
- 300 ml (1¼ cups) thick crème fraîche
- 100 ml (½ cup) dry white wine
- 3 shallots, finely chopped
- 50 g (2 oz) unsalted butter
- 1 tbsp Cognac
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Crumble the Roquefort roughly with a fork, leaving some small pieces.
- Melt the butter in a saucepan over medium heat and sweat the chopped shallots for 5 minutes without browning.
- Pour in the dry white wine and cognac and reduce by half over high heat.
- Stir in the thick crème fraîche and bring to a gentle simmer.
- Gradually stir in the Roquefort until it melts.
- Cook gently for 5 minutes without boiling.
- Season with freshly ground pepper and serve hot over meat or pasta.
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