Legend tells us that in the 7th Century in France , a shepherd forgot his lunch of bread and cheese in a cave outside the Village of Roquefort. He returned a few months later to a cheese that had a mould, penicillium roqueforti growing on it. Little did he know how famous this cheese would become.

I was introduced to this delicious sauce by a french friend who lived in Victoria Falls, while I was Food and Beverage Manager at Masuwe Lodge . It works well with a steak or baked potato and can be used as a salad dressing too, with any salad that has either pear, apple , fig or grapes in it. I have used a small amount in Broccoli soup and it is really tasty. This sauce lasts up to 4 weeks and has to be stored in the fridge. One of those must have sauces to keep in your fridge if you like entertaining.

Roquefort Sauce Recipe

In a mixing bowl add the following.

• 1 cup of crumbled Roquefort Cheese
• 1 cup of cream
• 1 teaspoon of mayonnaise
• 1/2 teaspoon sugar
• 1/2 teaspoon mustard
• 1/2 teaspoon apple cider vinegar
• A pinch of salt or to taste
• 1/2 a Teaspoon pepper

Add to a pan on low heat and melt the Roquefort cheese into the sauce – once its hot remove from the stove and allow to cool. It will thicken and is then ready to use.