Sauce au roquefort

1 onion (peeled, thinly shopped), 50g of roquefort, 1 glass of muscat, 20cl of thick crème fraîche, 1 knob of butter.
In a saucepan, let melt the onion very slowly in the butter.  When it is cooked (but not brown) add the Roquefort cheese (crumbed) and the muscat.  Mix with a blender, and let simmer for a few minutes.
Add the crème fraîche and mix, away from the stove.  Heat again slowly and serve with a piece of fried or grilled meat.





You can also appreciate the Muscat de Sain Jean de Minervois with some pâté de foie on the top of slightly toasted thin slices of leaven bread.


The cooperative winery