3/4 cup
SAUCES & DRESSING
Ina Garten How Easy Is That? (p. 139)
Chives - 1 tbl
Heavy cream - 1 1⁄2 cups
Roquefort cheese - 4 oz
Cheese - crumble loosely
Pour the cream into a small heavy-bottomed saucepan and bring to a boil over medium-high heat. Simmer for 20 minutes stirring occasionally, until the cream is reduced by half and is thickened.
Off the heat, add the Roquefort and stir until melted. Add 1⁄2 tsp kosher salt and 1⁄2 tsp pepper and taste for seasonings. Stir in the chives. Spoon the warm sauce over steak or meat of your choice.