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Le Chaudron recipe
Sauce au bleu
Blue cheese sauce
⏱ 20 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
120 g (4 oz)blue cheese
200 ml (¾ cup)heavy cream
1shallot, chopped
50 ml (3½ tbsp)white wine
30 g (1 oz)butter
1 pinchpepper
- 120 g (4 oz) blue cheese
- 200 ml (¾ cup) heavy cream
- 1 shallot, chopped
- 50 ml (3½ tbsp) white wine
- 30 g (1 oz) butter
- 1 pinch 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
- Sweat the shallot in butter for 3 minutes.
- Add the wine and reduce almost dry.
- Add the cream and bring to a simmer.
- Crumble in the blue cheese and whisk until melted.
- Simmer 3 minutes.
- Season with pepper; serve with grilled steak or gnocchi.
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