This sauce is absolutely irresistible. So much so that even after three days of excessive festive gorging we still found ourselves wanting to lick the plates clean! After tasting this sauce it was a must-have recipe for my website, and thanks to my brother-in-law Dan you can all enjoy this creamy, nutty, salty, more-ish and truly dreamy sauce.
Top tip: I like a strong blue cheese like Roquefort, but you can use lighter, creamier ones to suit your palette.
Chestnut Mushrooms – 1 punnet
Butter – 25g
Olive Oil – 15mls
Ground Black Pepper – 1 tbsp
Thyme – 1 sprig (to taste)
Double Cream – 300mls
Roquefort – 75g
1. Heat the butter in a pan until it starts to turn brown, and then add the olive oil heating through for another minute. This creates the rich base for your sauce.
2. Slice the mushrooms thickly and place the mushrooms in the pan, but do not stir them around, instead let them cook through one on side for about 6-7 minutes on a low to medium heat, then turn over and cook for a further 2 minutes. Remove the mushrooms from the pan and place to one side.
3. If you’re making the sauce to have with steak (recommended!) now is the time to cook them in the same butter/oil mixture. This will give your sauce extra meaty flavour!
4. Once the steaks are cooked to your liking remove them from the pan. Deglaze the pan with a swig of brandy, and allow to flambé. This will pick up all the lovely juices from the pan.
5. Add in the cream, pepper and thyme and crumble in the blue cheese, and on a low heat allow it all to reduce for about 10 minutes to about half it’s consistency.
6. Take off the heat and stir in the mushrooms, and serve immediately.
This sauce is perfect with thick-cut steak and home-made chips or roasted potatoes.