Ingredients

• ½ chopped red onion
• 2–3 cloves of chopped garlic
• 1 cup of heavy cream
• ¼–½ cup of blue cheese (Roquefort)
• 1 tablespoon of QBA Flavor Fine Green Salt
• 1 tablespoon of compound butter (optional but god-level)

Preparation

1. In a frying pan, I melted the compound (or regular) butter.
2. Sauté the onion and garlic over medium heat until golden brown.
3. Lower the heat, add the cream and stir.
4. Add the blue cheese in chunks and let it melt gently.
5. Add QBA Fine Green Salt and continue stirring until the sauce thickens to your liking.

Cheese options you can use instead of Roquefort

• Gorgonzola: Softer than Roquefort, with that funky touch.
• Brie or Camembert: Creamy and elegant, perfect if you want something mild.
• Cream cheese: More neutral, versatile and super creamy.
• Gruyère or Fontina: Meltable, deep flavor without being strong.
• Grated coastal cheese: For a delicious and characterful local twist.

Suggested uses for this sauce

• On cuts of meat such as rump steak, pork loin or beef medallions.
• For coating baked potatoes or sautéed Creole potatoes.
• As a base sauce for a creamy pasta with spinach and chicken.
• On top of roasted corn, street food style with everything.
• Served with poached or fried eggs and country bread.
• On top of some smoked wings if you want to experience something brutal.