Stilton Sauce

Name: Stilton Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: 1 1/2 cloves garlic Garlic; about 1 onion (100 g) Onion; ¾ cup (175 ml) Milk; 2 g Gelatin; 40 g Blue Cheese; 50 g Mustard Greens

Independent adaptation of a publicly published David Toutain recipe. Not affiliated with, sponsored by, or endorsed by David Toutain.

FINISHING SAUCE · VEAL BRAINS & OFFAL

In the published recipe, this is the finishing sauce for veal brains.

Toutain's Stilton sauce for veal brains.

On the jar

STILTON

Method: stove
Yield: about 1 cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Milk 175 ml

Ingredients

Garlic1 1/2 cloves garlic
Onionabout 1 onion (100 g)
Milk¾ cup (175 ml)
Gelatin2 g
Blue Cheese40 g
Mustard Greens50 g

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.

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Companion jar

Stilton Sauce 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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Provenance

David Toutain. Contemporary French. Cited awards include: Michelin 2* (Restaurant David Toutain, Paris).

Originally published as Stilton Sauce (for veal brains).

Adapted from a David Toutain recipe (David Toutain / vealthebook.com).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from David Toutain / vealthebook.com (published as “Stilton Sauce (for veal brains)”). Full citation lives in Provenance.

Companion jar