Thursday, February 4, 2010

Roquefort chive sauce

This is such a wonderful sauce to serve over a steak.This recipe comes from one of my favorite cooks The Barefoot Contessa.

* 1 1/2 cups heavy cream
* 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Yield: 4 servings

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