PANTRYFLEX

stove · cream sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Mossmill Blue Cheese Cream

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

From a starred kitchen.

Ratio

Ratio by volume: Cognac 40 ml, Madeira 60 ml, White Wine 120 ml, Cream 360 ml, Tomato Paste 18 ml
Cognac 40 mlMadeira 60 mlWhite Wine 120 mlCream 360 mlTomato Paste 18 ml

Ingredients

  • Butter — 無塩バター 40 g
  • Garlic — にんにく 5 g
  • Shallot — エシャロット 40 g
  • Cognac — コニャック 40 ml
  • Madeira — マデラ 60 ml
  • White Wine — 白ワイン 120 ml
  • Cream — 生クリーム38% 360 ml
  • Tomato Paste — トマトペースト 20 g
  • Blue Cheese — ポイントレイズ ブルーチーズ 60 g
  • Salt — 塩 (2 g)
  • White Pepper — 白こしょう (0.5 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Mossmill Blue Cheese Cream 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

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Blue Cheese Cream Sauce.

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

More from this kitchen

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?

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

Companion jar