Roquefort Sauce
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 217 mg | (5 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Walnut
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 150 milliliters dry white wine
- 200 grams Roquefort cheese
- 1 tsp cornstarch
- 80 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- 1 splash Almond liqueur
- white peppers
Preparation steps
1.
Toast the walnuts in a dry pan until fragrant. Remove from the heat, let cool, then coarsely chop.
2.
Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté both. Deglaze the pan with the wine. Crumble the blue cheese, mix into the pan. Mix in the cornstarch, broth, and cream and stir to combine. Simmer the sauce for 5 minutes until thickened, stirring constantly. Season to taste with salt, pepper, and the liqueur. If necessary, add some broth to the sauce. Mix in the walnuts, stir to combine, and serve.
