Roquefort Sauce
(Sauce au Roquefort)

Ingredients:

175g (6oz) Roquefort (if unavailable,  stilton or gorgonzola can be used) cheese, crumbled
125ml (1/2 cup) heavy cream
1/4 teaspoon pepper

Method:

• Add crumbled cheese to a small pan and melt over a low heat.

• Add the cream and mix well, continue to heat until it's almost at boiling.

• Season with freshly ground pepper.

Notes:

This sauce goes well with red meat, pasta, mussels, baked potato & even chips.

The following ingredients may also be added to the sauce.

• Shallots (if using shallots, cook until translucent in a knob of butter first) then add to the cheese as it melts.

• A dash of brandy.

• Finely chopped walnuts.