Roquefort Sauce

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:roquefort-sauce

  • 100 g / 3.5 oz. Roquefort cheese
  • 200 ml / 6.8 fl. oz. heavy cream
  • 200 g / 7.1 oz. sour cream
  • 40 g / 1.4 oz. flour
  • juice of one lime

PREPARATION:

Combine sour and heavy creams, heat, add cheese and stir until it has melted. Note: Do not let the cheese cook for too long so as to preserve the taste. Season with lime juice and thicken with flour. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.
Keep hot at 75°C / 165° F in a bain-marie or in a water bath. Shake vigorously before serving.

Serving suggestion:
Goes well with filet mignon, chicken wings, noodles and potatoes.

Double the ingredients for a 1 L Dispenser. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Dispenser.

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