Like Blue Cheese? Here's an EASY sauce recipe
 

A woman that I know made me some blue cheese sauce and I eat it like one eats peanut butter out of the jar.....

As you know, to make a normal cheese sauce, you need to add some sort of starch like corn starch or flour....But with Blue Cheese, all you need to do is boil a cup of white wine and then put a package of blue cheese in it....Let it melt in the wine and then cook down....Once it's condensed, pour it out and let it set in the fridge....

It's a good addition to steak or other meats that you might want to use it as a topping for....

I have my first batch of sauce setting in the fridge now...I can't wait to eat it.

sounds great

I just made a batch of stout and put it in the fermenting tank.

There's no problem with the cheese proteins cooking by throwing it in boiling liquid? Every time I've cooked with cheese the number one rule was to heat it slow or it'll go rubbery...

I love Blue Cheese. I'm gonna head out to Santi's for a block and try your recipe out, BVF.

Yes, that is normally the case as I found out with Gruyere just a few days ago because I couldn't find any blue cheese in my fridge....I did the exact same thing and I ended up with a lump of rubbery cheese on the bottom with water on the top....It doesn't do the same thing with blue cheese....The wine just cooks down and you'll know when the water has evaporated out of the cheese....

Me and my daughter finished it off hours ago....So I'm about to triple the recipe tomorrow....

I would bet that one MIGHT be able to pull this off off with a nice gouda....Any cheese that is naturally chalky, powdery, or grainy might work.

Sounds tasty,I'm going to try it.when you say cook down ,low temp and for how long?

I tried this recipe with some cheap crumbled blue cheese from the grocery store....Next time I'm going to use a hunk of good cheese...

I would recommend "Roaring Forties"....It's not all crunchy and "cavey" tasting and it's a nice mild cheese...It's my favorite blue.

http://www.cheesemonthclub.com/pastn...rs/vol5no3.htm

put it on high or near high until all of the wine and water evaporates out....You'll know because the bubbles will sound different, kind of like when you're cooking cream of wheat.

I would stand there for the whole time and continue to stir it because you only have a short window of time between when it's done and when you've burned it.

I would also bring the wine to a boil before you throw the cheese in.

I lovin it :)

Sound taste to me, thanks for sharing with us

love it but not allowed to have it :(