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blue cheese pasta sauce?

post #1 of 15
Thread Starter 

Hi guys how are you?

So I need some expert help here!

 

Sometimes I do a blue cheese pasta sauce but it's not quite right.

 

I usually melt  250g of blue cheese with a tetra pack heavy cream 35% and ad a little milk.

It tastes very good but it's just TOO Heavy

 

I've tried to add more milk and flour and cook a little bit, but the flour modifies the taste of the cheese a little bit, corn starch also does the same , although the flour seems to taste a little less heavy.

 

what do you guys suggest? I was thinking of cooking the flour and the milk first , make it very thick and then blend together with the melted blue cheese on the cream.

 

 

Thoughts?

 

This is not a cream sauce, it's more like a cheese sauce,  I would like to taste like cheese and not milk or cream, but at the same time a little lighter.

 

 

Thanks,

Daniel

post #2 of 15

Perhaps try arrowroot as a thickener it has very little taste and thickens much the same as cornstarch, but with a slightly silkier body. Kudzu root starch is also an excellent candidate and I think is superior to arrowroot, but not quite as readily available.

 

Kudzu Root http://www.amazon.com/Eden-Starch-Organic-3-5-Package/dp/B001ASBC7G

 

Must be ground into a powder from the small chunks.

post #3 of 15

If I were to make something like this, I would skip the milk or cream. Use pasta water instead, and a bit of butter. Maybe finish with a bit of creme fraiche.

 

Start your pasta, cooking in boiling, lightly salted water and then don't drain it but remove it from the pot, saving the water. Add the pasta to a pan with a bit of butter. Toss the pasta in the pan and add your blue cheese. Toss it a few times while on heat, and begin to add a bit of pasta water to thin it while the cheese melts. Once completely melted and coating the pasta, add some chives and season to taste with salt and whatever else you like.

 

This is more of an a la minute execution of the dish that requires you to act quickly once your pasta is out of the water, rather than make a sauce ahead of time.

post #4 of 15

I just add blue cheese crumbled into an Alfredo  sauce.

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #5 of 15
Quote:
Originally Posted by berndy View Post
 

I just add blue cheese crumbled into an Alfredo  sauce.

Me too. It's still heavy and rich. That's just right for the strong flavors of a blue cheese. Use it lightly and let the balance come from the smaller amount used. 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 15

aside from the advice you got from DeepsouthNYC,  you could try a white sauce made into a blue cheese sauce.

much lighter on the cheese, less heavy.

 

and guys, lets be real, alfredo is NOT an sauce.

the real thing is just butter and parmesan, look it up…..real easy to make! (suggestion have a look at cookgoodfood.com)

alfredo sauce out of jars/ bottles is nothing like the real thing.

post #7 of 15
Thread Starter 
So how do I do that soesje?
post #8 of 15
You don't need to add any extra thickener as the cheese and the reduction of the cream will take care of all the thickening in due time. Cheese is the thickener. Adding white wine after your cream has reduced will help to cut the richness in taste as well as sauce thickness. I sweat shallots in white wine, add cream....bring up to just to this side of a boil and reduce....add some of the cheese, reduce, add more white wine and reduce again...i add even more white wine if it needs it or o want a thinner sauce. Next goes in more crumbled bleu cheese just heated through...i want a bit of lumps. bleu cheese/gorgonzola sauce for pasta can be cloyingly rich so i usually balance it with some sort of fresh green crunchy vegetable such as broccoli or sugar snap peas or even frozen peas. The green also adds eyeball appeal..... garnish with toasted pine nuts for even more textural balance. As with all food, it's all about balance......this is a small portion dish for sure.

joey

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 15
Quote:
Originally Posted by Daniel Vianna View Post

So how do I do that soesje?

you don't know how to make a white sauce?

post #10 of 15
Quote:
Originally Posted by Soesje View Post
 

you don't know how to make a white sauce?


No need to be rude, Soesje. We all need to start somewhere.

Here you go, Daniel. This is a white sauce: http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html
 

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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #11 of 15

Some know white sauce as bechamel.  Maybe that is what got him confused.

post #12 of 15
Quote:
Originally Posted by helloitslucas View Post
 


No need to be rude, Soesje. We all need to start somewhere.

Here you go, Daniel. This is a white sauce: http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html
 

I did not mean being rude just asked a question because I was curious.  I would have shared a bechamel but usually americans know it under the name of white sace instead….

post #13 of 15
Quote:
Originally Posted by Soesje View Post
 

and guys, lets be real, alfredo is NOT an sauce.

the real thing is just butter and parmesan, look it up…..real easy to make! (suggestion have a look at cookgoodfood.com)

alfredo sauce out of jars/ bottles is nothing like the real thing.

I didn't see that anyone mentioned jars/bottles nor did they say creamy alfredo; but I digress.

 

After reading this thread, had to jump into the fray. At work but just threw this together in less time than it took to cook pasta and please don't anybody call the food police but I called it blue veined alfredo. Even though I called it that, it wouldn't come. Finally I was forced to go and get it.

 

Pasta 1#

Cambozola 10 ounces

Butter 3 ounces

Pt Reyes Blue 5 ounces

 

While pasta was cooking, I put the butter in pan and placed over pilot light. When pasta was cooked. I turned heat off under pasta pan. Turned up heat under butter. Tossed in cambozola, pushed cambozola around. Drained pasta and tossed in pan with cambozola. Add s&p. Turned off heat. Tossed and swung pasta in pan. Added Pt. Reyes Blue. Plated. Ate. Got smiles from coworkers and :thumb:

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Wisdom comes with age, but sometimes age comes alone.
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post #14 of 15
I like to make a burre monte and add in a small amount of blue cheese so to get the taste but not overpower. Could also simply make a brown butter rue add the blue cheese and low fat milk tempered in and simply bring up to a boil once in order to activate the rue. This will make it thicker but not too rich and the nuttiness and slightly sweet flavor from the brown butter will compliment the sharp flavors of the blue cheese. S&P obv also
post #15 of 15

From my own experience I can say that the choice of the blue cheese and the amount you use makes all the difference! 

 

Best options, as far as I know, are Gorgonzola dolce and (best ever tried) Fourme d'Ambert. There may be a lot of others and I'm guessing that Danish Blue and similar would work perfectly too. Do stay away from the French Roquefort and British Stilton, both will come out very strong in a sauce. Don't get me wrong; I love Roquefort and Stilton.

 

Other thing is the concentration of cheese. When using other cheeses like Gruyère, you can put in as much as you like, the sauce will always be tasteful. This is not the case with blue cheese.

When dissolved in a béchamel, best to use just a little blue cheese.

When dissolved in cream, that's another question. First off, I never use 100% cream (sauce can split easily due to too high fat content!), but a mixture of milk and cream. Blue cheese does not bind cream as well as when using other cheeses like Gruyère. Again, from my own experience, I use 50/50 cream/milk, dissolve a tbsp. of corn flour in 3 tbsp. of cold milk. Bring the cream/milk mixture to a boil, then add the dissolved corn flour, stir and let boil for a moment; this will stabilize the sauce. Then add just a little blue cheese. Works perfectly without overpowering.

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