Sauces and Dressings

Blue Cheese Sauce

Blue Cheese Sauce
  • 100g blue vein cheese
  • 60g butter
  • 100ml cream
  • 1 pinch salt and pepper, to taste
  1. Melt the cheese and butter together in a saucepan over a low heat. Pour in the cream and cook for about 3-4 minutes until the cream is thick. Season with salt pepper. If it doesn't seem to be thickening I use a tablespoon of rice flour mixed with a small amount of water and stir in to thicken. Serve with gnocchi or other pasta or over a steak.


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