This blue cheese gravy was paired with my Saskatoon Berry brined duck, but would be great with just about any meat. There are two versions of this recipe (one very hard, one very easy), so just take note of the modifications. But let’s just get to this delicious gravy.
Lightly caramelize 30ml Shallot (diced) in 3ml Butter or oil olive.
In a large pot, pour in the following (take note of the directions below):
- 1 cup Red Wine
- 1 cup cream (35%)
- 1 cup demi-glace (for the easy version – just use the fat from the duck)
- White Pepper
- Honey or white sugar
- 30 to 60 ml dice blue cheese
Add the red wine reduce by two-thirds them add the cream and reduce by half, then add demi glace sauce and reduce by half. Then add the salt , pepper and honey. Just one minute before serving, add the blue cheese.
Enjoy this flavourful gravy.