Blue mold sauce

This sauce goes well with all kinds of meat. The blue cheese acts as a kind of spice and it is easy to adapt the sauce to your own taste, by adjusting the amount of cheese.

2 finely chopped onions

2 tablespoons butter

2 bay leaves

3 dl chablis

2 tablespoons chicken stock

150 g blue cheese

2 tablespoons finely chopped chives

5 dl cream

1 ss cognac

The onion is shredded tender in butter. Add white wine and bay leaves and let it boil to a porridge consistency. Add cream, chicken stock, cognac, chives and cheese. Cook for a few minutes, until the sauce has a nice consistency.

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