Creamy Roquefort sauce

Updated: July 21, 2025 • Reading time ≈ 18 min (smart closet, interactive nutrition & micro-quiz).

Why make homemade Roquefort sauce?

Thick, creamy, and slightly spicy, Roquefort sauce instantly transforms a simple grilled steak, a pasta dish, or even a veggie burger into an explosion of character. When you make it yourself, you control everything: the strength of the cheese, the fluidity thanks to the choice of full-fat or light cream, the touch of herbs for freshness. No more additives, questionable thickeners, or excess salt from industrial versions: you get a raw, authentic flavor, true to the Roquefort PDO, which rests for 14 days in natural fleurines. As a bonus, it's a quick sauce : seven minutes of cooking, a single pan, zero unnecessary dishes. A CREDOC study shows that dishes with "homemade sauce" increase satiety by 18% compared to industrial toppings, which often results in smaller main portions and therefore less waste. Finally, on the wallet side, the homemade version costs €0.60 per portion compared to €1.90 for the ready-to-heat brick – a significant saving when you're aiming for a smart back-to-school budget.

Ingredients & Smart Substitutions

Base for four people — all products can be found via the Neary search. Obviously, choose a slightly moist Roquefort AOP: its blue veining guarantees depth of flavor.

Quick substitutions: Roquefort → Bleu d'Auvergne; cream → plant-based soy cream; milk → unsweetened oat milk; butter → walnut oil for a toasty flavor. Lactose-free version? Replace cheese + cream with a plant-based blue cheese made from fermented cashews.

Smart Closet Mode

Calories & Nutrition View

Step-by-step preparation

1. 🧈 Melt the butter : Heat a pan over medium heat, add the butter and let it foam without browning.
   
   Start Stop

   
   
2. 🥄 Bind with starch : sprinkle in the cornstarch, whisk for 20 seconds to form a light blond roux.
3. 🥛 To relax : pour in the milk in a thin stream while whisking, then the cream. Let it thicken gently for 3 minutes.
4. 🧀 Melt the Roquefort : Crumble the cheese, stir it in. Stir until smooth. Season with pepper.
5. 🥜 Finish : Add toasted walnuts for crunch. Keep warm or serve immediately.

Gourmet variations

With raw cider : replace 60 ml of milk with cider for a fruity note that cuts through the fat.
Marc de Bourgogne : deglaze the pan with 2 tbsp of marc before adding the cream, for a full-bodied finish.
Light & Greek yogurt : halve the cream, top up with strained yogurt; lighter texture, same strength.

Conservation & batch cooking

The sauce can be kept for 3 days in the refrigerator in a sterile jar. Heat it over low heat or in a 600W microwave for 40 seconds, stirring to prevent separation. It does not freeze well because the noble mold of Roquefort cheese becomes metallic in the deep cold; instead, use a weekly batch and vacuum-pack it.

Ideas for quick serving

• As a topping on a grilled vegetable steak .
• As a quick dip for celery sticks or spicy nachos.
• In a creamy base in minute gratin shells.
• In a crispy chicken burger, replacing mayonnaise.

Frequently Asked Questions

Tips to avoid failures

• Always crumble the Roquefort finely: it melts more evenly.
• Starch dissolved in cold water → lumps avoided.
• Pepper at the end of cooking to preserve its flavor.
• Film on contact if you reserve it: stops the crust.

Smart budget & useful resources

≈ €0.60 per homemade portion by purchasing the Roquefort in 1 kg catering portions and taking advantage of the loose nuts. To refine your technique, watch the masterclass from the Carles cheese shop → Roquefort & recipes .

Recap video

↑ Back to top