Roquefort Sauce: Version I – for delicate salads

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 40 g ( oz) Roquefort cheese
  • 1 tablespoon wine vinegar
  • 5 tablespoons whipping cream
  • 1 tablespoon chopped chives


Put the cheese on a plate and crush it with a fork. Put the crumbs into a bowl and whisk in the vinegar, the cream and finally the chives. Add salt if necessary – Roquefort is already rather salty – and pepper.