Alisa
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Bleu Cheese Cream SauceThe only plant matter in this recipe is a green onion, but that may be a little more vegetation than some would want. That said, it is a little carby thanks to the cheese and cream, but it's very rich and flavorful, so a little goes a long way. This'll go great over various meats.
1 C. heavy cream
2 oz. bleu cheese
1/4 C. mozzarella
1. T. butter
1 green onion, chopped (scissors work well for this)
2 T. minced garlic (or to taste)
cracked black pepper to taste
Place butter and heavy cream in a saucepan on high heat. Begin to bring to a boil. Once at a boil, turn heat down slightly, but still boiling. Add bleu cheese and garlic. Allow to cook for a few minutes, stirring occasionally. Once bleu cheese has melted, add green onion and mozzarella. Allow to cook for a few more minutes, stirring frequently. occasionally. Continue to cook until desired consistency is reached. You want the sauce to leave a thick coating on the spoon. Once desired consistency is reached, remove from heat and serve immediately.
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Bobi
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The Hell with putting it on something...it sounds like it would be great to eat like soup!!! Thanks, Alisa.
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Alisa
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| Bobi wrote: | | The Hell with putting it on something...it sounds like it would be great to eat like soup!!! Thanks, Alisa. |
That'd be one hell of a soup, LOL! I'd suggest thinning it out with a little chicken stock, maybe 1/4 of a cup? Mmmmm...
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Susanne
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Alisa, what do you serve this one? it also sounds good 'plain' to me too. 
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jeff
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| Susanne wrote: | | Alisa, what do you serve this one? it also sounds good 'plain' to me too. |
I have some ideas for this one, but they belong in another forum. Let's just say you'd want to let it cool a bit first. 
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Susanne
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Bobi
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