Roquefort sauce with oil
- 100 g of Roquefort cheese
- 10 tablespoons oil
- 2 tablespoons of sherry vinegar.
Preparation Roquefort sauce with oil:
The cheese is worked with the vinegar until it is well mixed, and without stopping to stir, the oil is added.
As the cheese has a point of salty, it is not used to add salt.
It is used to accompany salads of endives, endives or boiled, steamed or baked vegetables, such as artichokes, potatoes, etc.
Normally the Roquefort sauce is made with cream and this makes it much heavier and dense, if you make it with oil, in addition to having a much softer taste and easier to combine, it will be a much healthier sauce. Another very good thing about the Roquefort sauce with oil is that it is much more liquid, and easier to use.
This sauce can be used to: pasta, meats, vegetables, ect … You can add it to any of our recipes without problems