Recipe: Tasty Blue cheese and tarragon sauce
Blue cheese and tarragon sauce. In a food processor, puree half of the blue cheese with the mayonnaise, olive oil, water and vinegar until smooth. Add the remaining blue cheese and the tarragon and pulse until just incorporated. Blue cheese and tarragon sauce This sauce is amazing with steak and tangy caramelized onions.
Reviews for: Photos of Creamy Tarragon Sauce. Creamy Tarragon Sauce. this link is to an external site that may or may not meet accessibility guidelines. Instructions to make Blue cheese and tarragon sauce: Warm the cream in a saucepan until just below a simmer. You can cook Blue cheese and tarragon sauce using 4 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Blue cheese and tarragon sauce
- You need 1 cup of heavy cream.
- You need 100 g of gorgonzola, crumbled.
- Prepare 1 tbsp of Worcestershire sauce.
- You need 3 tbsp of fresh tarragon, chopped.
Put the mayo in a small bowl, and add a couple of teaspoons of dried tarragon, a tablespoon of lemon juice, a teaspoon of cayenne and stir. Add a few tablespoons of crumbled blue cheese, according to your taste. Advertisement Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade.
Blue cheese and tarragon sauce step by step
- Warm the cream in a saucepan until just below a simmer..
- Whisk in the gorgonzola and Worcestershire sauce. Keep whisking until the cheese melts completely into the sauce. Add the tarragon and serve..
In a small saucepan, saute onions and garlic in butter until tender. Sprinkle with flour; stir until blended. A creamy tarragon sauce with herbs is quick and easy to make and tastes delicious serves with meat and seafood, especially chicken. A simple roux is made using flour and butter before milk, sour cream, and herbs are added to form a thick sauce. The blue veins and distinct flavor of blue cheese are the result of beneficial mold added during the cheesemaking process, and a step unique to blue-cheese making called "needling." Most commonly, the type of molds used to make blue cheese is Penicillium Roqueforti and Penicillium Glaucum.
