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Roquefort sauce

serves 10

Roquefort sauce

  • For the Roquefort sauce, heat the fond and bring to the boil.
  • Take off the heat and crumble the Roquefort into the liquid.
  • Blend and mix with the cream.
  • Put in siphon canister and charge with two cartridges of nitrous oxide.
  • Arrange the sauce in the middle of the plate.
  • Spoon a big dollop of beef glace in the middle.
  • Arrange the potatoes and beef around the beef glace.

Roquefort sauce

  • 600 ml chicken fond
  • 250 g Roquefort
  • 150 ml Debic Culinaire Original
  • 100 ml beef glace
Used products