Blue Cheese Cream Sauce

Name: Blue Cheese Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: 3 Tbsp (40 g) Butter; about 1 clove (5 g) Garlic; about 1 shallot (40 g) Shallot; 1/6 cup Cognac (40 ml) Cognac; 1/4 cup Madeira (60 ml) Madeira; 1/2 cup White Wine (120 ml) White Wine; 1.5 cups cream (360 ml) Cream; about 1 Tbsp (18 ml) Tomato Paste; 60 g Blue Cheese; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) White Pepper

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

FINISHING SAUCE · ROAST CHICKEN & GAME HEN

In the published recipe, this is the finishing sauce for game hen. The same recipe pairs it with Porto-Vermouth Poultry Sauce Base, the poultry sauce base.

Takara's blue cheese cream for roast game hen.

On the jar

BLUE CHEESE

Method: stove
Yield: about 2¼ cups
Ingredients: 11

Stove sauce. Cook from the recipe

Ratio

Cognac 40 mlMadeira 60 mlWhite Wine 120 mlCream 360 mlTomato Paste 18 ml

Ingredients

Butter3 Tbsp (40 g)
Garlicabout 1 clove (5 g)
Shallotabout 1 shallot (40 g)
Cognac1/6 cup Cognac (40 ml)
Madeira1/4 cup Madeira (60 ml)
White Wine1/2 cup White Wine (120 ml)
Cream1.5 cups cream (360 ml)
Tomato Pasteabout 1 Tbsp (18 ml)
Blue Cheese60 g
Saltabout ¼ tsp (2 g)
White 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

Blue Cheese Cream 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:

4 kitchens · 7 stars · 1 national award

Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Base Vinaigrette★ STARRED KITCHENOn the jar: BASE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Yasuyuki Takara. French (L’affinage). Cited awards include: Michelin 1* (Restaurant L’affinage / ラフィナージュ, Ginza).

Adapted from a Yasuyuki Takara recipe (Yasuyuki Takara / Tokyo Gas Grand Chef (chef71)).

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 Yasuyuki Takara / Tokyo Gas Grand Chef (chef71) (published as “Blue Cheese Cream Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar