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Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk
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600 ml (1 pt) Bechamel Sauce 100 g (4 oz) Roquefort or other blue cheese salt and freshly ground pepper 2.5 ml (1/2 tsp) French mustard pinch of cayenne pepper
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In a medium bowl, stir together all of the ingredients. Makes about 1 1/2 cups. Serve with chicken. ... Rate this recipe ...
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for steak or roast beef 2 T Wondra flour 1 cup cold whole milk, half-and-half, or cream* 1/4 t salt 1/8 t pepper 4 ounces crumbled blue cheese *depending on how decadent you want to be... Combine milk, Wondra, salt and pepper in a small sauce pan, stirring well to mix and remove any lumps. Bring to
www.johnsoncookbook.com

Tips for measuring, temperatures, or conversion from imperial to metric
www.salohcin.co.uk

4 ounces blue cheese crumbled (1 cup) 1/2 cup mayonnaise 1/2 cup plain low-fat yogurt 1/2 teaspoon hot pepper sauce 1/4 teaspoon coarsely ground black pepper sea salt In medium bowl, stir together all ingredients. Makes about 1 1/2 cups.
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Blue Cheese Sauce Recipe