Make this Blue Cheese Sauce
This blue cheese sauce is insanely delicious — the next time you’re hosting a dinner party roast a beef tenderloin or grill some steaks and top it all off with this creamy, buttery sauce. Or, layer it on a baguette with some prosciutto and arugula and have yourself a superb lunch. I grabbed this recipe from Creme de la Crumb, but I wasn’t so exact with the measurements. Here it is…
Throw a pad of butter in a sauce pan with a finely chopped up shallot on medium heat. I live for strong oniony flavor, so I diced up two large shallots as opposed to the one. Sprinkle some quality salt and sauté the shallot for about five minutes or until the shallot starts to become a bit translucent.
Throw in the apple cider vinegar and let it lightly bubble. Once it begins to bubble pour in the heavy cream, Worscestershire sauce (I do an extra dollop or two) and half of the blue cheese (I don’t think you can overdo the cheese in this sauce). You definitely want to get quality hunks of blue cheese and crumble on your own — fresher blue means a more pungent and delicious sauce!
Sprinkle a good amount of garlic powder over the cheese. I do this to taste, but start lightly and add if needed.
Let the sauce bubble and throw in some more chunks of blue cheese and remove from the heat. You want the sauce to be thick and creamy but not entirely melted. Some good chunks of cheese throughout adds great texture to the sauce.
Throw in a bunch of finely chopped chives and let them sit in the cooling sauce. Reserve a handful of chives for topping the sauce after pouring it into a gravy boat.
Ta da! Enjoy the most deliciously rich blue cheese sauce. Hopefully there’s a baguette on the table for some dipping as well.
