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Roquefort sauce

updated

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Ingredients for 4 servings:

  • 100 g cheese (Roquefort)
  • 100 g crème fraîche
  • 3 tbsp sherry, medium dry
  • 2 stalk(s) celeriac
  • n. B. Black pepper, freshly ground
  • e.g. chopped parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dip for fondue

Mash the Roquefort cheese with a fork, mix with the crème fraîche and sherry. Finely chop the celery stalks and fold them in with the parsley. Season with freshly ground black pepper. Pairs very well with fondue, especially the wine fondue from my profile.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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