This delicious and easy Roquefort Chive Sauce, inspired by Ina Garten, is the perfect creamy addition to your favorite steak or hearty meal. With just a handful of simple ingredients, it comes together quickly, delivering bold, tangy flavors. Plus, you can swap in similar blue cheeses for flexibility, making it a versatile go-to sauce!
Recipe Ingredients:
- 1½ c heavy cream
- 2 oz Roquefort cheese, crumbled (4 oz with rind)
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp chopped fresh chives
How To Make Roquefort Chive Sauce?
- Heat the cream: Pour 350ml / 1½ cups of heavy (double) cream into a small, heavy-bottomed saucepan. Bring to a gentle boil over medium-high heat.
- Reduce the cream: Lower the heat and simmer the cream for about 20 minutes, stirring occasionally, until it reduces by half and thickens to a rich, creamy consistency.
- Add the cheese: Remove the pan from the heat and stir in 55g / 2 oz of crumbled Roquefort cheese until it melts completely into the sauce.
- Season the sauce: Add ½ tsp kosher salt (or fine sea salt) and ½ tsp freshly ground black pepper. Taste and adjust seasoning if needed.
- Finish with chives: Stir in 1 tbsp of freshly chopped chives for a burst of fresh flavor.
- Serve warm: Spoon the sauce generously over steaks or your favorite dishes for a tangy, creamy finish.
Recipe Tips:
- Use high-quality Roquefort cheese: The flavor of the sauce depends on the cheese, so pick a good-quality Roquefort or another creamy blue cheese for the best taste.
- Don’t rush reducing the cream: Simmer the cream slowly and stir occasionally to avoid scorching. This step is key to achieving the perfect thickness.
- Melt the cheese off the heat: Adding the cheese when the cream is too hot can make the sauce grainy. Let the cream cool slightly before stirring in the Roquefort.
- Taste and adjust seasoning carefully: Roquefort is salty, so always taste the sauce before adding extra salt to avoid overpowering the flavors.
- Serve the sauce warm: This sauce thickens as it cools, so serve it immediately after making to enjoy the perfect creamy consistency.
How To Store Leftovers?
First, let the leftover Roquefort Chive Sauce cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Nutrition Facts
- Calories:110 kcal
- Total Fat:10g
- Saturated Fat:6g
- Cholesterol:35mg
- Sodium:300mg
- Potassium:40mg
- Total Carbohydrate:1g
- Dietary Fiber:0g
- Sugars:1g
- Protein:2g
Check out More Recipes:
Ina Garten Roquefort Chive Sauce
Description
This delicious and easy Roquefort Chive Sauce, inspired by Ina Garten, is the perfect creamy addition to your favorite steak or hearty meal. With just a handful of simple ingredients, it comes together quickly, delivering bold, tangy flavors. Plus, you can swap in similar blue cheeses for flexibility, making it a versatile go-to sauce!
Ingredients
Instructions
- Heat the cream: Pour 350ml / 1½ cups of heavy (double) cream into a small, heavy-bottomed saucepan. Bring to a gentle boil over medium-high heat.
- Reduce the cream: Lower the heat and simmer the cream for about 20 minutes, stirring occasionally, until it reduces by half and thickens to a rich, creamy consistency.
- Add the cheese: Remove the pan from the heat and stir in 55g / 2 oz of crumbled Roquefort cheese until it melts completely into the sauce.
- Season the sauce: Add ½ tsp kosher salt (or fine sea salt) and ½ tsp freshly ground black pepper. Taste and adjust seasoning if needed.
- Finish with chives: Stir in 1 tbsp of freshly chopped chives for a burst of fresh flavor.
- Serve warm: Spoon the sauce generously over steaks or your favorite dishes for a tangy, creamy finish.
Notes
- Use high-quality Roquefort cheese: The flavor of the sauce depends on the cheese, so pick a good-quality Roquefort or another creamy blue cheese for the best taste.
- Don’t rush reducing the cream: Simmer the cream slowly and stir occasionally to avoid scorching. This step is key to achieving the perfect thickness.
- Melt the cheese off the heat: Adding the cheese when the cream is too hot can make the sauce grainy. Let the cream cool slightly before stirring in the Roquefort.
- Taste and adjust seasoning carefully: Roquefort is salty, so always taste the sauce before adding extra salt to avoid overpowering the flavors.
- Serve the sauce warm: This sauce thickens as it cools, so serve it immediately after making to enjoy the perfect creamy consistency.
Ina Garten Roquefort Chive Sauce