* Exported from MasterCook *
Sallies Roquefort Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 tablespoons butter -- (1/4 stick)
2 tablespoons flour
1/4 cup crumbled Roquefort cheese
1 cup stock -- white or light colored
salt and freshly ground pepper to taste
In a small bowl, mash together the butte and flour with a fork. Add the Roquefort cheese and mix until creamy. Set aside.
Bring the stock to a boil in a small, heavy saucepan. Reduce the heat to low and add the Roquefort mixture a little at a time, beating constantly. Continue to beat the sauce until smooth. Simmer gently for 15 minutes to incorporate the flavors and thicken. if the sauce becomes too thick, beat in a little more stock.
Season well with salt and pepper, but remember that the Roquefort cheese is already quite salty.
Yield: about 1 cup (4 one-quarter cup servings)
You will want to use this easy, but very savory sauce over [favorites], baked or roasted potatoes, and even broccoli or cauliflower.
Source:
"The Complete Book of Sauces by Sallie Y. Williams, MacMillian Publishing, 1990"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 95 Calories; 8g Fat (77.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 176mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 2991 0 0
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
No comments:
Post a Comment