Roquefort Sauce
From O'Hare Recipes
Yield[edit]
Enough for 4 steaks
Ingredients[edit]
- 1 tbsp butter
- 4 tbsp minced shallot or red onion
- 2 tbsp white wine or cider vinegar
- 150g crumbled Roquefort
- pinch of cayenne and black pepper
Instructions[edit]
- Heat butter on medium until melted and foam has subsided, then add shallots and cook until soft - about 5 minutes.
- Add vinegar, stir, and mostly evaporate - about 2 minutes
- Lower heat and add cheese and peppers. Stir until melted.
