The Brits Inspire Iceland Stilton Or Blue Cheese Sauce Recipes

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BLUE CHEESE SAUCE



Blue cheese sauce image

Pack a flavour punch with our cheese sauce made with stilton. Enjoy with meats or try on salads for a real kick

Provided by Miriam Nice

Categories     Condiment

Time 5m

Yield Makes 4-6 servings

Number Of Ingredients 4

25g butter
1 tbsp plain flour
150ml milk
50g stilton (or other blue cheese), chopped or crumbled

Steps:

  • Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.

Nutrition Facts : Calories 89 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium

THE BRITS INSPIRE ICELAND - STILTON (OR BLUE) CHEESE SAUCE



The Brits Inspire Iceland - Stilton (Or Blue) Cheese Sauce image

IMHO the Brits have occ gotten a bad rep for their cuisine, but there's no doubt they have a well-deserved rep for their signature cheeses (Stilton & Blue). Altho it arguably competes w/the *Seafood Cellar* for the honor of being the top-rated seafood restaurant in Iceland, *Prir Frakkar* (Three Coats) Restaurant would be my personal choice & 1 of its featured dishes is a salmon fillet w/a Stilton (or Blue) cheese sauce that is just outstanding. This could not be easier to fix. It was adapted to suit our preferences as my copycat version that begins w/a simple marinade & ends w/a Brit-inspired Stilton (or Blue) cheese sauce. (Times do not include the marination time)

Provided by twissis

Categories     Cheese

Time 30m

Yield 4 Seafood servings, 4 serving(s)

Number Of Ingredients 9

32 ounces salmon fillets
fresh parsley (chopped)
1/3 cup olive oil
1 lemon (Juice of)
1 teaspoon lemon pepper
1/2 teaspoon Old Bay Seasoning (Optional, but I favor its use)
4 ounces Stilton cheese (crumbled & at room temp, Blue may also be used)
2 tablespoons white wine
4 ounces middle cream

Steps:

  • Whisk marinade ingredients together & set aside.
  • Rinse & dry salmon fillets. Place fillets in dish lrg enough to hold fillets in a single layer, but w/little extra space. Pour marinade over them, turn fillets to coat evenly & refrigerate for 2 hours Turn fillets over to redistribute the marinade at 1 hr of marination time.
  • When ready to cook fillets, preheat oven to 375°F Spray Pam (or similar product) over a Pyrex-type, oven-safe dish & bake for 15 min (or till fish flakes easily, but is still moist). Discard marinade.
  • While fish is baking, use a sml non-stick skillet to begin making the sauce. Over med-low heat, melt the crumbled Stilton cheese in the white wine & begin adding the cream in sml amts at a time to incorporate. Continue adding cream till you achieve a desired smooth consistency. More or less cream may be used, but more vs less will prob be ideal as the sauce will thicken as it cools.
  • When ready to serve, plate the fillets & ladle the sauce over them . or serve the sauce in a pretty dish for individual use. Sprinkle a shake or 2 of lemon pepper + the chopped parsley over the fillets & garnish w/a sprig of parsley.
  • *NOTE* ~ Prir Frakkar serves this dish w/buttered & parslied new potatoes & mixed color veggies. Enjoy!

STILTON (BLUE CHEESE) STEAK SAUCE



Stilton (Blue Cheese) Steak Sauce image

This is a very strong Blue cheese sauce that goes very well on Aged Angus Rib Eye steaks that have been crusted with pepper before being grilled. It is not for the faint of heart, or people who like mild (subtle) flavors.

Provided by Bob_Sisson

Categories     Sauces

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 1/2 cups Stilton cheese (Or Mountain Gorgonzola, needs to be a STRONG hard blue cheese)
1/4 cup Hellmann's mayonnaise
salt (optional)
1 teaspoon fresh ground pepper

Steps:

  • Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
  • Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
  • I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
  • Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
  • Warm the pan slowly while constantly stirring. It will melt, don't give up.
  • If you heat it too fast, or don't still it will separate.
  • The mayo will forgive some sins, but not many, so stir!
  • This will make a THICK sauce.
  • More mayo will thin it some.
  • Milk can thin it if it is too strong.

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