| Ingredients:
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16 ozs. Red Wine
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3 T Shallots, peeled and minced
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2 Qt. Haserot Culinaire Glace de Veau
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1 LB Roquefort Cheese, crumbled (Bleu Cheese Crumbles are acceptable)
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1/2 C Heavy Cream
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12 ozs. Unsalted Butter
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TT Salt and Pepper
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½ Bunch MarketSource Chives, minced
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Instructions:
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Simmer red wine and shallots over medium heat until syrupy.
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Add stock and reduce by 50%.
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Whisk in bleu cheese and cream.
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Remove from heat and whisk in butter and chives.
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Adjust seasoning with salt and pepper.
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Goes great with freshly grilled steaks or roasted beef. |