Roquefort Celery White Wine Sauce Recipes

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GRILLED STEAK WITH ROQUEFORT SAUCE



Grilled Steak with Roquefort Sauce image

Categories     Bread     Salad     Sauce     Side     Broil     Steak

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon butter or neutral oil, like corn or grapeseed
1/4 cup minced shallot
2 tablespoons white wine vinegar or cider vinegar
6 ounces crumbled Roquefort or other blue cheese
Salt and black pepper to taste
A good pinch of cayenne
1 1/2 to 2 pounds sirloin (New York) strip, filet mignon, or ribeye steaks
Minced fresh parsley leaves or chives for garnish, optional

Steps:

  • Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot and the rack no more than 4 inches from the heat source.
  • Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese, a few grindings of black pepper, and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (it's unlikely that the sauce will need any salt). Keep warm while you grill the steaks.
  • Season the steaks well with salt and pepper, then grill or broil for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.

BOBBY FLAY'S CHICKEN WITH ROQUEFORT



Bobby Flay's Chicken With Roquefort image

This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.

Provided by Jeff Gordinier

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/4 cup clover honey
1/2 cup aged sherry vinegar
Kosher salt and ground black pepper
8 tablespoons (1 stick) unsalted butter at room temperature
1/4 cup crumbled Roquefort cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 tablespoons canola oil
4 sprigs fresh rosemary, plus more for garnish.

Steps:

  • Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
  • Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
  • Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
  • Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram

ROQUEFORT SAUCE



Roquefort Sauce image

Categories     Sauce     Cheese     Quick & Easy     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 7

1/4 cup minced shallot
2 tablespoons unsalted butter
1 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup milk
1 cup crumbled Roquefort (about 1/4 pound)
2 tablespoons minced fresh parsley leaves

Steps:

  • In a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork.

GRILLED STEAK WITH ROQUEFORT SAUCE



Grilled Steak With Roquefort Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter or neutral oil, like canola
4 tablespoons minced shallots
2 tablespoons white wine or cider vinegar
6 ounces crumbled Roquefort or other blue cheese
Pinch of cayenne
Salt and freshly ground black pepper
1 1/2 to 2 pounds strip or rib-eye steaks, or filet mignon
Minced fresh parsley or chives for garnish, optional

Steps:

  • Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
  • Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
  • Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 55 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 26 grams, Sodium 611 milligrams, Sugar 1 gram, TransFat 2 grams

ROQUEFORT SAUCE FOR STEAK



Roquefort Sauce for Steak image

Make and share this Roquefort Sauce for Steak recipe from Food.com.

Provided by Jan-Luvs2Cook

Categories     Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon oil
10 g butter
1 shallot
284 ml double cream
100 g Roquefort cheese
2 teaspoons brandy
ground black pepper

Steps:

  • Finely chop the shallot.
  • Cut the Roquefort into cubes.
  • Gently heat oil and butter together in a small saucepan and add the chopped shallot.
  • Still on a low heat gently fry until the shallot is soft but not coloured.
  • Stir in the Roquefort, brandy and the whole tub of cream.
  • Stir over a low heat - don't let it boil or it will be too thin.
  • Add some freshly ground black pepper to taste.
  • If the sauce does looks a bit too thin then just add a teaspoon of 'Mc DOUGALLS' thickening granules!
  • Pour over your steak straight away and enjoy! Mm Mmmm.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ROQUEFORT DIP WITH APPLE, ENDIVE, AND CELERY HEARTS



Roquefort Dip with Apple, Endive, and Celery Hearts image

Categories     Condiment/Spread     Mixer     Cheese     Fruit     No-Cook     Cocktail Party     Vegetarian     Blue Cheese     Cream Cheese     Apple     Celery     Summer     Endive     Gourmet

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 9

4 ounces fromage blanc or softened cream cheese (about 1/2 cup)
3 tablespoons milk
2 teaspoons medium-dry Sherry
4 ounces Roquefort (about 1 cup crumbled)
2 Belgian endives
12 inner celery ribs with leaves
1 medium head white radicchio* (optional)
1 crisp red apple such as Gala or Fuji
*available at some specialty produce shops

Steps:

  • If using fromage blanc, in a bowl stir together with milk and Sherry until smooth. If using cream cheese, with an electric mixer beat together with milk and Sherry until smooth. Crumble Roquefort and gently stir into mixture (being careful not to break up lumps). Dip may be made 1 day ahead and chilled, covered.
  • Have ready a large bowl of ice and cold water. Trim root ends of endives and separate leaves. Trim celery to 4- to 6-inch lengths. Remove any discolored outer leaves from radicchio and trim root end slightly so radicchio stands upright. Put vegetables in bowl of ice water to crisp (and to help radicchio leaves open). Let vegetables stand at least 15 minutes and up to 2 hours.
  • In a colander drain radicchio and shake to remove water. Twist and pull out center leaves to form a "bowl" for dip. Spoon dip into radicchio or a small bowl.
  • In colander drain endive and celery and pat dry. Quarter apple and remove core. Cut quarters into thin wedges. Put several ice cubes in each of 2 wine glasses and stand endive, celery, and apple over ice.
  • Serve dip with apple, endive, and celery.

GRILLED STEAK WITH ROQUEFORT SAUCE



Grilled Steak with Roquefort Sauce image

This dish, which often appears on bistro menus in France, fits the need for a good steak served with something powerfully salty and rich (anchovy butter or a combination of butter, soy sauce, and ginger will also do the trick). Some might consider the sauce overkill, but not those of us who crave it. My favorite cheese for this sauce is Roquefort, which is made from sheep's milk. But it's entirely a matter of taste-Stilton, Gorgonzola, Maytag blue, or any high-quality, fairly soft blue cheese will work equally well. Don't bother, however, trying to make this sauce with commercially produced domestic blue cheese, such as that sold precrumbled for salads. Not only will its taste be inferior, but it will not give the sauce the same creaminess. This is a case where the usually too-lean and mildly flavored tenderloin (filet mignon) will do just fine. Its tenderness is welcome and its blandness more than compensated for by the sauce. I'd still prefer a good strip steak or rib-eye, which are chewier and more flavorful, but you will notice their higher fat content when they're combined with the rich sauce.

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon butter or grapeseed, corn, or other neutral oil
1/4 cup minced shallot
2 tablespoons white wine or cider vinegar
6 ounces Roquefort or other blue cheese, crumbled
Good pinch of cayenne
Salt and freshly ground black pepper
1 1/2 to 2 pounds strip steaks, filet mignon, or rib-eye steaks
Minced fresh parsley or chives for garnish (optional)

Steps:

  • Preheat a grill or broiler until quite hot and put the rack no more than 4 inches from the heat source.
  • Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (the sauce probably won't need any salt). Keep warm while you grill the steaks.
  • Season the steaks well with salt and pepper, then grill or broil them for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.

CHICKEN WITH ROQUEFORT CREAM SAUCE



Chicken with Roquefort Cream Sauce image

Provided by Nana K. Varnedoe

Categories     Cheese     Chicken     Dairy     Poultry     Low Carb     Quick & Easy     Spring     Bon Appétit     Paris     France

Yield Serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
1 cup whipping cream
1/4 cup dry white wine
5 garlic cloves, minced
1 teaspoon herbes de Provence or dried thyme, crumbled
3/4 cup crumbled Roquefort cheese
Chopped fresh chives

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
  • Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

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