BLUE CHEESE SAUCE RECIPE | BBC GOOD FOOD
Provided by: Miriam Nice
Total time: 5 minutes
Prep time: 5 minutes
Yield: Makes 4-6 servings
|1 tbsp plain flour|
|50g stilton (or other blue cheese), chopped or crumbled|
- Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.
Calories 89 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium
What is onglet and how do you cook it?
Onglet has a wide variety of uses, from quickly-grilled steak dinners to slow-cooked stews. If you are using a quick-cook method such as grilling or pan-frying, aim for a medium-rare finish – any longer and the meat might be a bit tough. If you prefer your beef well-done, use onglet in a stewing or braising dish for a fantastically unctuous finish.
How do you make chicken Cordon Bleu?
The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them).
How do you store Cordon Bleu after cooking?
Transfer the cordon bleu to an airtight container and store in the fridge for 3-4 days. Since there is a breadcrumb dredge, it can become a bit soggy when reheated in the microwave. The best form of reheating is your oven.
How do you cut an onglet?
To begin, remove the silverskin running through the centre of the onglet. Insert the knife at the end of the connective tissue and slice gently against it, cutting into the silverskin to ensure you don’t remove too much meat. You will be left with two long strips of onglet