Ingredients
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75
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30
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4
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1
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-
-
-
-
-
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Directions
Roquefort and Walnut Sauce, From Elle Second cookbook This rich lovely sauce goes well with any roast meat and makes a different sauce for grilled meat , Holy Cow, this stuff is GOOD!!! So simple and quick to make – we spread it on toasted croutes , Lindsey, this was a GREAT sauce!! As the stars say, we loved it!! We had it on thick slices of underdone beef tenderloin A suggestion: lightly roasted walnuts might bring out their taste (a guess, as I did not do it) I don’t think, however, that the recipe will stretch to 6 unless each person only eats one slice with a spoon of sauce — it depends on appetites! We had a small spoon of the sauce on each slice of meat! Next time I would add perhaps a dash of hot sauce or ground black pepper, as the sauce, delicious though it is, could be more assertive with red meat I had the feeling that, although it sounds like a strong taste, it might actually go well with oily fish Thanks for a quick and easy recipe!!! ONE DAY LATER: Lindsey, I upped the stars from 4 to 5!! A tip: change this recipe to read: Make a day ahead, cover and keep in fridge There was some of this dressing left over, with which I did exactly that I’ve just put in a finger and tasted it again and it is superb!! Suddenly the flavours I expected to be present last night is there now!!! It seems that, as in so many cases, this recipe needs time for the flavours to meld ☺
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Steps
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1
Done
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Crush Cheese With Fork. |
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2
Done
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Grind Walnuts to a Fine Powder in Processor. |
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3
Done
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Add the Cheese and Mix Together in Processor. |
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4
Done
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Pour in the Oil Very Slowly, as If Making Mayonnaise, Until a Thick Sauce Is Achieved. |
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5
Done
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Season Well and Stir in the Paprika. |
