- 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
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.
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.