Blue Cheese Cream Sauce

Rich, robust and loaded with cream and blue cheese, this sauce is not for the timid! It’s heavenly over homemade nettle ravioli, but also works wonderfully with any purchased pasta, or as a luxurious accompaniment to a fine roast beef tenderloin.


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2 tablespoons butter
1 tablespoon sliced shallots
1/3 cup white wine*
1 teaspoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
2 whole cloves garlic
2 1/2 cups heavy cream
8 ounces Cashel blue cheese, crumbled**
*Use drinking quality wine—notcooking wine—for best results.**This classic Irish cheese adds great depth to the sauce. Read Beyond Wonderful Cheese Expert Mark Todd’s March 2007 column for a history of Cashel and suggested wine pairing.
  1. Melt the butter in a heavy saucepan over low heat.
  2. Add the shallots and cook very slowly until softened, about 2–3 minutes.
  3. Add the wine all at once and stir vigorously, scraping up any flavorful bits of shallot that have stuck to the pan.
  4. Add the thyme and black pepper.
  5. Cook, stirring, until the liquid has reduced by half.
  6. Add the garlic cloves and cream and bring to a boil.
  7. Lower the heat and add the Cashel cheese; stir until blended.

Preparation Time: 
Under 15 minutes.