Blue cheese leek and walnut sauce recipe
Blue Cheese Leek and Walnut Sauce recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Introducing the delectable Blue Cheese Leek and Walnut Sauce recipe, a culinary delight that combines the rich flavors of blue cheese, saut�ed leeks, and toasted walnuts. This sauce is perfect for enhancing the taste of pasta dishes, grilled meats, or even as a dip for vegetables. The creamy texture of the blue cheese complements the subtle sweetness of the leeks, while the crunch of the walnuts adds a delightful contrast. With its unique blend of ingredients, this recipe promises to satisfy your taste buds and elevate your dining experience.
Keywords: Blue cheese, leek, walnut, sauce, recipe.
Blue cheese leek and walnut sauce recipe details
Ingredients
| ½ stalk(s) | leek, chopped |
| olive oil | |
| 1 tsp | sesame seeds |
| 220 ml | evaporated milk |
| salt and freshly ground black pepper | |
| 125 g | blue cheese, crumbled |
| 8 | walnuts, crushed |
| 1 small | onion, chopped |
| milk |
Instructions
In a pan heat some oil. Add leek and onion and sauté briefly. Stir in the sesame seeds and roast for 2-3 minutes.Deglaze with the evaporated milk and bring to a boil. When the sauce has thickened, remove from the heat. Pour into a bowl and stir in the cheese. Add the nuts and purée the sauce. Add a dash of milk if the sauce is too thick. Season to taste with salt and pepper.
Goes well with poached eggs or chicken breast fillet.
Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Blue cheese leek and walnut sauce recipe
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