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.
Roquefort AOP
30% fresh cream
whole milk
sweet butter
cornstarch
black pepper
crushed nuts
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
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Step-by-step preparation
- 🧈 Melt the butter : Heat a pan over medium heat, add the butter and let it foam without browning.
- 🥄 Bind with starch : sprinkle in the cornstarch, whisk for 20 seconds to form a light blond roux.
- 🥛 To relax : pour in the milk in a thin stream while whisking, then the cream. Let it thicken gently for 3 minutes.
- 🧀 Melt the Roquefort : Crumble the cheese, stir it in. Stir until smooth. Season with pepper.
- 🥜 Finish : Add toasted walnuts for crunch. Keep warm or serve immediately.
🍀 Culinary micro-quiz
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
How to prevent the sauce from curdling?
Maintain a gentle temperature (≤ 70°C) and emulsify; a quick blend with an immersion blender will restore a separate texture.
Can we use cheaper Danish blue?
Yes, but the aromatic power will be milder; adjust the salt and add a touch of mustard to spice it up.
How to make it thicker?
Increase the starch to 1 1/2 tsp or extend the reduction for an additional minute.
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 .
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