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Recipe from: Jan-Luv's2Cook
A lovely sauce to go with steak, or even just to dip chips (French Fries) into!
1 slice butter
1 shallot, chopped
100 grams Roquefort cheese, cubed
150 ml double cream
2 teaspoons brandy
You will need just a knob of butter. The cream must be double (heavy) cream or it will split when being cooked. In a small saucepan melt the butter over a low heat and add the onion. Sauté until soft but not coloured. Turn the heat up and add the brandy, stirring for a minute. Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream. Don't let it boil or it will go too runny and may curdle. Stir until heated through and serve immediately.