Blue Cheese Gravy Recipe
This is gorgeous. It's not everyone's cup of tea -- chances are, if you don't like strong tastes like horseradish with your beef, you're not going to want blue cheese. But if you do, this is seriously good stuff.
- This presumes you have a joint of beef already roasting in the oven.
- When the roast is finished, just before you are about to take it out of the oven, heat the stock either in the microwave or in a saucepan on the stove.
- Remove the roast, leaving the juices in the pan.
- If your roasting pan isn't stove-top safe, then scrape all the juices including any bits into a saucepan and proceed, otherwise just place the roasting pan on a burner on top of the stove, stir in the heated stock and let it get back to almost boiling. Then lower temperature to medium heat, stir in the heavy cream and the blue cheese, heat through, and serve.
For stock, use vegetable, beef, or instant stock made from a stock-cube such as Bisto, Oxo, Knorr, etc. Use a mild blue cheese. Use a heavy cream, the heaviest you have on hand. Instead of heavy cream, you can try the same amount of cream cheese, or Greek yoghurt, or the same amount of milk with a teaspoon of flour whisked into it. If you go the milk and flour route, let it cook first a bit in the stock before adding the blue cheese. Don't use regular yoghurt, however, it wouldn't survive the temperatures; it would curdle.