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.

Sous Vide Steak

Steakhouse goodness!

As promised here is the lowdown on my sous vide steak process.

You'll need

• a couple of high quality steaks
• fresh rosemary and thyme
• some steak seasoning
• a vacuum sealer (or ziplock freezer bags)
• a sous vide rig (see my article for options)
• some steak butter (optional -- I'll post recipe later)

I season each steak and seal them up with one sprig each of rosemary and thyme.

These can be frozen or used right away.  The only difference is how much time they will spend in the water bath.  Minimum one hour from thawed and minimum three hours if frozen.

Set the water bath to 125 for medium rare steaks.

When the water comes to temp drop in the steaks and wait the requisite time.

After the sous vide bath, get the steaks out, pat them dry with paper towels and re-season.  Discard the rosemary and thyme.  They won't look very appetizing because they lack that charred outer crust.

 

Sear the steaks with a torch or 40 sec on each side in a very hot skillet.

 

Just look at the nice even crust that cast iron delivers.

Top with the steak butter and enjoy.

Steak is part of a well-balanced diet...