Accoutrements > Sauce > Roquefort and Almond Sauce for Fondue

Roquefort and Almond Sauce for Fondue

Cooking method: Binding

This is a recipe that requires no cooking, just mixing and refrigerating.

INGREDIENTS

3/4 lb. Roquefort cheese
1/4 cup almonds, finely chopped
3/4 cup butter, soft
1/2 tsp. prepared mustard
Few drops angostura bitters
1/2 cup heavy sweet cream

DIRECTIONS

1. The Roquefort cheese should be brought to room temperature until it is soft. Then combine with the rest of the ingredients and mix well. Place the mixture covered in the refrigerator for 3 hours or more. Before serving, this sauce should be brought to room temperature for 2 hours so that it will be soft enough to whip to a fluff.


This recipe is from MEAT by The Lobels