that Marg CDN posted (from Bon Appétit). I basically followed the recipe, but I didn't use leeks. Below is the recipe I used (with changes).
It was fantastic over roasted chicken and rice. Just wanted to say thanks for the suggestion and let you all know how it came out.
Freshly ground pepper (to taste)
1/4 cup whipping cream (I used H&H)
2 tablespoons unsalted butter
1 1/2 oz Roquefort cheese, crumbled (about 1/2 cup)
1 tsp onion flakes (no time to chop and saute the onion)
It was fantastic over roasted chicken and rice. Just wanted to say thanks for the suggestion and let you all know how it came out.
Freshly ground pepper (to taste)
1/4 cup whipping cream (I used H&H)
2 tablespoons unsalted butter
1 1/2 oz Roquefort cheese, crumbled (about 1/2 cup)
1 tsp onion flakes (no time to chop and saute the onion)