Stilton Green Peppercorn Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This classic recipe is from the December 1993 issue of Gourmet Magazine. A perfect sauce for a grilled Rib-Eye Steak. You can also use this a sauce for pasta, broccoli, or green beans. In the spirit of flexibility you could subsitute Roquefort or Gorgonzola for the Stilton. Warning: this is NOT diet food. Ingredients:
1/2 cup stilton cheese, softened (about 1/4 pound) |
1/4 cup unsalted butter |
3/4 cup dry white wine |
2 teaspoons green peppercorns, canned |
1/2 cup heavy cream |
2 teaspoons parsley, fresh minced |
Directions:
1. In a bowl cream together the cheese and the butter until the mixture is smooth.
2. In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon.
3. Add the cream, and boil the liquid until it is reduced by on half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the minced parsley.
4. Remove the pan from the heat and keep the sauce warm until service.
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