stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minPithbench Stilton
Independent adaptation of a publicly published David Toutain recipe. Not affiliated with, sponsored by, or endorsed by David Toutain.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 1 1/2 cloves garlic
- Onion — 100 g onion
- Milk — 175 ml milk
- Gelatin — 1 gelatin leaf
- Blue Cheese — 40 g Stilton
- Mustard Greens — 50 g mustard leaves (mustard greens)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Pithbench Stilton wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
David Toutain. Contemporary French. Cited awards include: Michelin 2* (Restaurant David Toutain, Paris).
Originally published as Stilton Sauce (for veal brains).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from David Toutain / vealthebook.com (published as “Stilton Sauce (for veal brains)”). Full citation lives in Provenance.