Creamy Roquefort Sauce

Ingredients:

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

Directions:

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.