16 ozs. Red Wine
3 T Shallots, peeled and minced
2 Qt. Haserot Culinaire Glace de Veau
1 LB Roquefort Cheese, crumbled (Bleu Cheese Crumbles are acceptable)
1/2 C Heavy Cream
12 ozs. Unsalted Butter
TT Salt and Pepper
½ Bunch MarketSource Chives, minced
Simmer red wine and shallots over medium heat until syrupy.
Add stock and reduce by 50%.
Whisk in bleu cheese and cream.
Remove from heat and whisk in butter and chives.
Adjust seasoning with salt and pepper.
Goes great with freshly grilled steaks or roasted beef.