Instructions: Mash the Roquefort cheese with the butter and beat with a wooden spoon or whisk until the mixture is smooth and creamy. Pour the wine into a saucepan and boil until only 1/3 cup remains. Add the cream and reduce again by boiling until only 1/3 cup remains. Reduce heat to low and whisk in the cheese/butter mixture, 2 tbs. at a time. At no point should the sauce boil.

Strain the sauce and taste for seasoning; you will probably not need salt because the cheese is already salty. The sauce can be prepared ahead of time and kept at a blood-warm temperature over hot water.

GEVREY, CHAMBERTIN DOMAINE POUL.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.