Blue cheese sauce

A small copper pan filled with a creamy cheese sauce

Accompany your perfect steak with this creamy blue cheese, or check out our recipes for peppercorn sauce, chimichurri sauce and romesco sauce.

  • 100
  • Total time 10 minutes
  • Difficulty Easy


  • butter a knob
  • shallot 1 long, finely chopped
  • white wine 2 tbsp
  • double cream 150ml
  • roquefort or St Agur blue cheese 50g


  • Step 1

    Melt the butter in a frying pan over a medium heat and cook the shallot for 5-7 minutes or until soft. Pour in the wine and simmer until the wine has almost completely evaporated.

    Step 2

    Tip in the double cream, return to a simmer and cook for 3-4 minutes before stirring in the crumbled blue cheese. Simmer for a couple of minutes more until the cheese is mostly melted and the mixture is slightly smooth, then season and serve.

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