I love blue cheese and in my opinion it’s one of favorites of all cheeses, I love all varieties of it; Stilton, Gorgonzola, Cambozola and just plain blue cheese is fabulous. Blue cheese is great on a cracker or slice of baguette but cooking with it creates a nuance like no other and this sauce is perfect on so many foods, particularly on steak, there is a special thing that happens when you combine the flavors of beef with blue cheese, it’s a special dance that happens in your mouth when you eat it…ha ha. I served this on the side at last nights’ event with roasted tri tip and it was a total success. Drizzle it on sliced beef but also good on roasted potatoes or French fries! It is also good leftover; the cold sauce works great as a sandwich spread. Whatever the occasion, celebrate this delicious and well fragrant cheese by cooking with it…perhaps I see blue cheese fondue in the future.
My two favorite sauces to serve with beef
Blue cheese sauce with Tri Tip, a marriage made in heaven
Ingredients
1 teaspoon butter
2 shallots, finely chopped
2 cloves of chopped garlic
2 teaspoons fresh Thyme
3 tablespoons white wine
1 tablespoon flour
1 cup of cream
2 teaspoons Dijon mustard
¾ cup crumbled blue cheese
1/8 teaspoon white pepper
Pinch of salt
Directions
- In a saucepan, heat the butter over medium heat add the shallots, garlic and thyme and cook for 4 minutes, stirring occasionally
- Add the white wine and simmer until it reduces a bit, approximately 2 minutes
- Add the flour and whisk well, until there are no lumps and everything is combined
- Add the cream and Dijon mustard, stirring well until it starts to thicken, about 3 to 5 minutes
- Stir in the blue cheese, white pepper and salt, until melted and heated through, about 4 minutes
- Makes 1 ½ cups
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