Ingredients:

  • 2 Tbsp unsalted butter
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 1 Tbsp all-purpose flour
  • 1/2 cup beef or chicken broth
  • 1 cup heavy cream (36% fat)
  • 1 tsp Worcestershire sauce
  • 6 ounces crumbled blue cheese (such as Roquefort or Stilton)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a medium saucepan or skillet, melt the butter over medium heat. Add the minced shallot and sauté until soft and translucent (about 2-3 minutes). Stir in the minced garlic for 30 seconds until fragrant. Do not allow the garlic to brown.
  2. Sprinkle the flour over the butter mixture and whisk for 60 seconds to cook out the raw flour taste. Slowly pour in the broth while whisking constantly. It will thicken immediately. Bring this mixture to a gentle simmer.
  3. Reduce the heat to medium-low. Pour in the heavy cream and the Worcestershire sauce. Stir continuously and allow the mixture to gently warm up until small, lazy bubbles form around the edges. Do not bring to an aggressive boil.
  4. Remove the saucepan completely from the heat source. Add 3/4 of your crumbled blue cheese. Use a rubber spatula to gently stir and fold the cheese until it dissolves into a smooth, homogenous liquid. The residual heat will melt the cheese without breaking the sauce.
  5. Taste test the sauce before adding salt, as blue cheese is naturally salty. Season with black pepper and add salt only if absolutely necessary. Stir in the remaining 1/4 of the blue cheese for texture and contrast.