Sunday, August 18, 2013

Blue Cheese Sauce

Great recipe for a summer evening when it's actually cool enough for a cocktail on the deck: a ribeye perfectly grilled to medium-rare and a big ol' Napa Cabernet.  But while I usually serve the steak au naturel, I wanted a special something more this time.

Thanks to this Stilton sauce recipe from the Barefoot Contessa, I had what I was looking for. Now I just have to figure out how to use the yummy leftovers...would love to hear your ideas in the comments below.

Blue Cheese Sauce
The recipe makes a generous 2 cups or so of sauce, so you might consider cutting it in half if you are just amkinf for a steak or two.

4 ounces Stilton cheese, crumbled 
8 ounces cream cheese, at room temperature 
1/2 cup good mayonnaise 
1/2 cup sour cream 
1 tablespoon chopped scallions, white and green parts 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon Worcestershire sauce 

Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

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