Roquefort Porcini Sauce

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At a glance
1 3/4 cups
2 Tbsp butter
2 Tbsp finely chopped shallots
2 Tbsp all-purpose flour
1 cup milk
1/4 tsp salt
1/2 cup crumbled Cantorel Roquefort cheese
1/2 cup shredded Fol Epi cheese.
1/3 cup soaked, drained and chopped porcini mushrooms with the milk.


In nonstick skillet set over medium-low heat, melt butter. Add shallots and cook 1 minute. Stir in flour and cook 1 minute. Stir in milk. Bring to simmer and cook, stirring for 1 minute. Stir in cheese and cook 1 minute or until blended. Sauce will thicken as it stands.

Stir in 2 Tbsp chopped chives right before serving