Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced
- 1 clove garlic, finely minced
- 0.5 cup dry white wine
- 1 cup heavy cream
- 3 ounces blue cheese, crumbled
- 0.5 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 0.25 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Melt 1 tablespoon of butter in a saucepan over medium-low heat.
- Add the minced shallot and cook for 2 to 3 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 30 seconds.
- Pour in 0.5 cup of dry white wine and let it simmer until reduced by half, which takes about 4 to 5 minutes.
- Stir in 1 cup of heavy cream and let it simmer gently for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon.
- Lower the heat and gradually whisk in 3 ounces of blue cheese until it is fully melted.
- Mix in 0.5 teaspoon of Dijon mustard and 1 teaspoon of lemon juice.
- Season the sauce with 0.25 teaspoon of salt and 0.25 teaspoon of pepper.
- Serve warm over your favorite steak.
Notes
For a smoother sauce, blend it with an immersion blender after adding blue cheese. You can adjust the amount of blue cheese based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Sauce making
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 45mg