On the jar: Copperhouse Roquefort–veal Stock
stove · pan sauce
CHAMPION CHEFPrep 10 minCook 15 minCopperhouse Roquefort-Veal Stock
Independent adaptation of a publicly published Xavier Pincemin recipe. Not affiliated with, sponsored by, or endorsed by Xavier Pincemin.
From a champion chef's kitchen.
Ratio
Ingredients
- Shallot — 1 échalote ciselée
- Roquefort — 50 g Roquefort
- Cream — 330 ml crème liquide
- Veal Stock — 100 ml fond de veau
- Pepper — 1 pincée poivre (0.5 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
Copperhouse Roquefort–veal Stock 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
Xavier Pincemin. French / bistro. Cited awards include: Top Chef France winner S7 (2016).
Originally published as Roquefort–Veal Stock Sauce (Côte de Bœuf).
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 Xavier Pincemin / 750g.com (côte de bœuf accompaniment) (published as “Roquefort–Veal Stock Sauce (Côte de Bœuf)”). Full citation lives in Provenance.