Roquefort-Veal Stock Sauce

Name: Roquefort-Veal Stock Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about ½ shallot (25 g) Shallot; 50 g Roquefort; 1 cup + 6 Tbsp cream (330 ml) Cream; about 6 Tbsp (100 ml) Veal Stock; about ¼ tsp (0.5 g) Pepper

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

FINISHING SAUCE · STEAK & ROASTED BEEF

In the published recipe, this is the finishing sauce for côte de bœuf.

Pincemin's Roquefort-veal sauce for côte de bœuf.

On the jar

ROQUEFORTVEA

Method: stove
Yield: about 2 cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Cream 330 mlVeal Stock 100 ml

Ingredients

Shallotabout ½ shallot (25 g)
Roquefort50 g
Cream1 cup + 6 Tbsp cream (330 ml)
Veal Stockabout 6 Tbsp (100 ml)
Pepperabout ¼ tsp (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.

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Companion jar

Roquefort-Veal Stock 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

Xavier Pincemin. French / bistro. Cited awards include: Top Chef France winner S7 (2016).

Originally published as Roquefort–Veal Stock Sauce (Côte de Bœuf).

Adapted from a Xavier Pincemin recipe (Xavier Pincemin / 750g.com (côte de bœuf accompaniment)).

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 Xavier Pincemin / 750g.com (côte de bœuf accompaniment) (published as “Roquefort–Veal Stock Sauce (Côte de Bœuf)”). Full citation lives in Provenance.

Companion jar