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.