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I love blue cheese and blue cheese loves me, and this is a favorite sauce that goes great with roasts, steaks, burgers, broccoli, asparagus - in fact, everything but fried tadpole nuggets (Wait a minute! Now that I've thought about it, maybe it does!?!)
1/2 cup Marsala or Madiera wine
1/4 cup water
2 tablespoons minced shallots
1 cup whipping cream
1/2 cup beef broth
1/2 cup (1 stick) unsalted butter
6 ounces blue cheese, crumbled
2 tablespoon Dijon mustard
Mix wine, water, shallots in saucepan. Boil until reduced to approx 2 tablespoons. Add cream and beef broth. Boil until reduced to 1 cup. Add butter and blue cheese a little at a time, stirring to incorporate. Simmer until creamy and keep warm until served. Actually, it will keep in the frig and can be slowly reheated for another meal.
1/2 cup Marsala or Madiera wine
1/4 cup water
2 tablespoons minced shallots
1 cup whipping cream
1/2 cup beef broth
1/2 cup (1 stick) unsalted butter
6 ounces blue cheese, crumbled
2 tablespoon Dijon mustard
Mix wine, water, shallots in saucepan. Boil until reduced to approx 2 tablespoons. Add cream and beef broth. Boil until reduced to 1 cup. Add butter and blue cheese a little at a time, stirring to incorporate. Simmer until creamy and keep warm until served. Actually, it will keep in the frig and can be slowly reheated for another meal.