stove · cream sauce
★ STARRED KITCHENPrep 10 minCook 15 minOlivecourt Roquefort
Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 1 gousse d’ail
- Roquefort — 80 g de rocquefort
- Heavy Cream — 30 cl de crème liquide (300 ml)
- Espelette — Piment d’Espelette (1 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.
Companion jar
Olivecourt Roquefort 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:
3 kitchens · 7 stars · 1 national award
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- Ironlane Aux Agrumes★ STARRED KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.
Originally published as Sauce Roquefort.
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 Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18) (published as “Sauce Roquefort”). Full citation lives in Provenance.