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Roquefort Cognac Sauce
1 pint heavy cream
2 tablespoons butter
3 tablespoons all-purpose flour
4 oz. Roquefort cheese (can be substituted with any blue cheese)
1 oz. Cognac (brandy)
Salt and pepper to taste
Preparation
In a saute pan or saucepan, melt butter.
Add flour and stir over reduced heat.
Keep heat low so as to not COLOR the mixture.
Slowly add the cold heavy cream while stirring continuously.
Add the Roquefort cheese and the Cognac to the sauce and keep stirring over medium heat until all the cheese is melted.
Add salt and pepper to taste.
Reduce while stirring (make sure not to burn the pan).
Note: When making this sauce please be careful with the Cognac as it can easily flame and is difficult to see.
Kitchen notes: Serve over flank steak, N.Y. Strip, Shrimp, or let your imagination go wild
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