Blue cheese cream sauce
A delicious addition to everyday and festive dishes. The main ingredient of this sauce is quite expensive, so not everyone can afford dishes with this ingredient or sauces based on it. At first, the cheese flavor might seem unusual, as it is quite distinctive. The sauce made from this cheese takes only minutes to prepare, as the cheese melts easily with heat. You can enrich the sauce with onion, garlic, herbs, or even red caviar. I recommend serving it with boiled or steamed dishes (meat, fish, vegetables) or as a dressing for a fresh leafy salad.
1. Cut the cheese into small pieces and place them into a saucepan. Set the pan over low heat.
2. Immediately pour in half of the low-fat cream (11% fat content) and, using a spatula, mash the cheese into the cream until a smooth mixture forms without large lumps.
3. Gradually add the remaining cream, stirring constantly to prevent curdling. Heat the mixture until the cheese is completely dissolved (do not let it boil under any circumstances).
4. At the very end, stir in Provence herbs and salt to taste. Be sure to taste the sauce first, as the cheese itself is already quite salty.
5. Pour the finished sauce into serving dishes, garnish with a sprig of fresh herbs, and serve warm with fish or meat. It is perfect with pasta, meat, and vegetables.
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