Prep Time: 5 minutes | Cook Time: 10 minutes | Makes: About 1 cup
Ingredients
- 1 tablespoon butter
- 1 banana shallot, finely chopped
- Salt, to taste
- 4 tablespoons apple cider vinegar
- 1/2 cup heavy cream
- 6 oz blue cheese, crumbled and divided
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Black pepper, to taste
- 1 tablespoon chopped chives
Instructions
- Cook the Shallot: Melt the butter in a medium saucepan over medium heat. Add the chopped shallot with a pinch of salt and cook gently for about 5 minutes, until softened and lightly golden.
- Deglaze and Add Cream: Splash in the apple cider vinegar and let it bubble for about 1 minute. Stir in the heavy cream, half of the blue cheese, Worcestershire sauce, and garlic powder.
- Simmer the Sauce: Bring the mixture to a gentle bubble and cook for 5 minutes, allowing the cheese to melt and the sauce to thicken.
- Finish the Sauce: Remove from heat and stir in the remaining blue cheese and chopped chives. Season with salt and black pepper to taste.
- Serve: Spoon generously over ribeye, filet mignon, NY strip, or any of Jimmy Pās premium steaks.
Serving Tip
This bold, creamy sauce pairs especially well with rich cuts like Wagyu ribeye, dry-aged New York strip, or a perfectly seared tenderloin filet.
