Roquefort Sauce | Dorothy Lane Market
Dorothy Lane Market

Roquefort Sauce

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Mar 30th, 2026
  • BY Chef Carrie Walters

INGREDIENTS

  • ¼ cup minced shallot
  • 2 Tbsp butter
  • 1 cup dry white wine
  • 2 Tbsp flour
  • 1 cup milk
  • 1 cup Roquefort, crumbled (about 1/4 lb)
  • 2 Tbsp parsley, chopped (optional)
  • Salt and pepper to taste

INSTRUCTIONS

1
In a small, heavy saucepan, cook the shallot in the butter over low heat for about 3 minutes, until it's softened.
2
Add wine and boil mixture until the liquid is reduced to about 1 Tbsp.
3
Add flour and cook for about 3 minutes, whisking throughout.
4
Slowly add milk, whisking while bringing to a boil, and continue whisking for 2 minutes.
5
Remove from heat and add the Roquefort a little at a time until it is melted and incorporated.

Reviews

Average Rating:

Write a Review

Roquefort Sauce

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • ¼ cup minced shallot
  • 2 Tbsp butter
  • 1 cup dry white wine
  • 2 Tbsp flour
  • 1 cup milk
  • 1 cup Roquefort, crumbled (about 1/4 lb)
  • 2 Tbsp parsley, chopped (optional)
  • Salt and pepper to taste

INSTRUCTIONS

1
In a small, heavy saucepan, cook the shallot in the butter over low heat for about 3 minutes, until it's softened.
2
Add wine and boil mixture until the liquid is reduced to about 1 Tbsp.
3
Add flour and cook for about 3 minutes, whisking throughout.
4
Slowly add milk, whisking while bringing to a boil, and continue whisking for 2 minutes.
5
Remove from heat and add the Roquefort a little at a time until it is melted and incorporated.

© 2026 Dorothy Lane Market | Terms and Conditions | Accessibility Statement