Roquefort Sauce | Dorothy Lane Market
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    Roquefort Sauce

    PREP TIME 5 mins
    COOK TIME 15 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Mar 30th, 2026
    • BY Chef Carrie Walters

    INGREDIENTS

    • ¼ cup minced shallot
    • 2 Tbsp butter
    • 1 cup dry white wine
    • 2 Tbsp flour
    • 1 cup milk
    • 1 cup Roquefort, crumbled (about 1/4 lb)
    • 2 Tbsp parsley, chopped (optional)
    • Salt and pepper to taste

    INSTRUCTIONS

    1
    In a small, heavy saucepan, cook the shallot in the butter over low heat for about 3 minutes, until it's softened.
    2
    Add wine and boil mixture until the liquid is reduced to about 1 Tbsp.
    3
    Add flour and cook for about 3 minutes, whisking throughout.
    4
    Slowly add milk, whisking while bringing to a boil, and continue whisking for 2 minutes.
    5
    Remove from heat and add the Roquefort a little at a time until it is melted and incorporated.

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    Roquefort Sauce

    PREP TIME 5 mins
    COOK TIME 15 mins
    SERVINGS 4

    INGREDIENTS

    • ¼ cup minced shallot
    • 2 Tbsp butter
    • 1 cup dry white wine
    • 2 Tbsp flour
    • 1 cup milk
    • 1 cup Roquefort, crumbled (about 1/4 lb)
    • 2 Tbsp parsley, chopped (optional)
    • Salt and pepper to taste

    INSTRUCTIONS

    1
    In a small, heavy saucepan, cook the shallot in the butter over low heat for about 3 minutes, until it's softened.
    2
    Add wine and boil mixture until the liquid is reduced to about 1 Tbsp.
    3
    Add flour and cook for about 3 minutes, whisking throughout.
    4
    Slowly add milk, whisking while bringing to a boil, and continue whisking for 2 minutes.
    5
    Remove from heat and add the Roquefort a little at a time until it is melted and incorporated.

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