Porcini, stilton and port steak sauceMay 09, 2012
salt and pepper
Pour in the cream and crumble over the stilton, stir until the sauce is a smooth, uniform colour and the cheese has melted into the sauce leaving no lumps. Let the sauce simmer for about 5 mins until the sauce has reduced and is thick and creamy, like the consistency of pancake batter.
Season with salt and pepper and use the porcini stock to mellow the flavour or loosen the sauces to your liking.
Serve hot, poured over a juicy steak or roasted chicken.