Roquefort sauce

Preparation

1. 1

   Cut the cheese into small pieces so it melts more easily and evenly.

2. 2

   Heat the cream gently in a small saucepan, never letting it boil (it could split).

3. 3

   Add the cheese little by little, whisking, and let it melt slowly until smooth and creamy.

4. 4

   Season generously with pepper (the roquefort is already salty, taste before adding more salt).

5. 5

   Serve right away, hot, over grilled meat or fresh pasta.