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Blue Cheese Gravy

June 11, 2011 by bsinthekitchen

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)
  • Salt
  • 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.

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Related

Filed Under: Chicken, Duck, Red Meat Tagged With: Blue, cheese, duck, gravy, meat, red

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  1. Savoury Saskatoon Berry Brined Duck | BS' In The Kitchen says:
    June 11, 2011 at 4:12 pm

    […] BS' In The Kitchen Because everyone needs a little BS in their lives Skip to content HomeAbout the ‘Cooks’ ← Blue Cheese Gravy […]

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