Roquefort Sauce

Yield

Enough for 4 steaks

Ingredients

• 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

1. Heat butter on medium until melted and foam has subsided, then add shallots and cook until soft - about 5 minutes.
2. Add vinegar, stir, and mostly evaporate - about 2 minutes
3. Lower heat and add cheese and peppers. Stir until melted.