Blue Cheese Sauce

Made for steak -- good on anything but fish.

Yeah, sorry about that. Right now I can't get the idea of Trout w/Blue Cheese out of my head. Yech.

Anyhow, this is an easy and good blue cheese sauce.

You'll need;

• 2 Tbsp butter (unsalted if you've got it, but regular will do)
• 4 oz blue cheese crumbles
• 1/2 cup whipping cream (or half&half or milk)
• 2 dashes Worcestershire sauce
• 1/2 shallot (minced)
• salt and pepper to taste

Melt the butter in a small skillet or saucepan over med heat.

Add the shallots and sweat them for a good 3 to 5 minutes.

Add the cheese . . .

. . . and cream and bring to a near simmer while stirring.

Add the worcestershire and stir in.

Reduce heat and stir. I switched to a whisk for no reason (other than a desire to wash more dishes).

When the cheese is melted, turn off the heat.  Season with pepper and taste for salt. Stir in some parsley for color if desired.

This sauce is great because it tempers the bite of the blue cheese and makes a thick, clingy, spreadable sauce that is good on anything meaty or starchy.  Just not tuna.  Sorry.