Roquefort Sauce - cooking recipe

Ingredients

1 slice butter
1 shallot, chopped
100 g Roquefort cheese, cubed
150 ml double cream
2 teaspoons brandy

Preparation

You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
Don't let it boil or it will go too runny and may curdle.
Stir until heated through and serve immediately.