This is Le Ann Dreier's recipe, Bon Appetit June, 1995. The sauce pairs well with any fresh fruit including raspberries, blueberries or peaches. Although clearly not a low-fat dessert it is easy to make, elegant and delicious.
Blue cheese sauce can be use as a topping for salads, vegetables, pasta or warmed or poached fruit. There are hundreds of recipe variations but here are a few basic versions. Vary the type of blue cheese you use to your taste. You can try Gorgonzola, Stilton or even a Danish Blue.
Pronounced Sauce [ROH-bare], is a variation of a classic French brown sauce. It is used for roasts, braised pork, pork chops, boiled beef, broiled chicken, turkey or any hot meat leftovers. This sauce is derived from a basic brown sauce. The recipe for the brown sauce is included on this page. This is not a "quick" recipe. The basic brown sauce requires approximately two hours of simmer time...
Mario Batalia's recipe for a simple tomato sauce using canned tomatoes.