My friend, Lynda Sydney, a talented freelance copywriter working in Toronto, recently started her CarChick.ca blog to share her love of cars and driving with other like minded women. This is an informative and fun blog that covers driving and car care tips, service secrets, auto reviews, fun facts and more.
I was honoured that Lynda asked me to write an article related to driving in Paris and you can read my guest posting about when I got my little Peugeot here.
This was one of Lynda's favourite sauces to serve over grilled steak when she was in Paris.
15 mL (1 Tbsp) butter
1 clove garlic, crushed
2.5 mL (1/2 tsp) black pepper, crushed
5 mL (1 tsp) fond de veau (veal stock powder)
80 mL (1/3 cup) white wine
60 mL (¼ cup) Roquefort cheese
80 mL (1/3 cup) whipping cream (35%)
Sauté garlic in butter until softened by not coloured. Add veal stock and wine; simmer until sauce is reduced by half. Add whipping cream and warm through. Add Roquefort a little at a time and stir to blend. The sauce is ready when it coats the back of a metal spoon.
Pour over grilled steaks and serve with a bottle of Reserva Casillero del Diablo Cabernet Sauvignon, Chile Concha.