Roquefort Cream Sauce
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Pour brandy into the skillet and stir to loosen browned bits from bottom.
Roquefort cream sauce. Roquefort sauce is prepared with béchamel sauce cream and cheese. Add 150 ml liquid cream and the roquefort. The cream must be double heavy cream or it will split when being cooked.
In a small saucepan melt the butter over a low heat and add the onion. Stir in cream and return to a boil. Stir continuously to melt and scrape the bottom of the pan well to deglaze.
Saute until soft but not coloured. Mix cheese into the sauce until melted. Stage 5 5 min.
Boil cooking liquid in skillet until reduced to sauce consistency about 5 minutes. Season generously with pepper. Turn the heat back down and add the roquefort and stir with a wooden spoon when it starts to melt add the cream.
Turn the heat up and add the brandy stirring for a minute.