Wednesday, April 14, 2010

A Cautionary Tale

We were making some steak, or something like that, I don't really remember. I thought it might be pretty cool to make a blue cheese sauce with it, so I went on the internet and searched for a recipe. The first recipe I found suggested that all you really had to do was put equal parts butter and blue cheese in a pan, turn up the heat, and let the ingredients do their thing. Bitchin', I thought, how easy!

Unfortunately, this was not the case. It quickly became apparent that the blue cheese wasn't melting right, instead separating into the oil and the solids. The butter just kind of added to the oilyness of the pot. It became a sort of yellowish-grayish-blueish miasma of crap.

We tried adding flour to solidify it, but this did not help. The flour absorbed some, but far from all, of the greasy soup. It ended up as a fluffy mess instead of an oily one, looking sort of like the bastard son of the worst matzoball in the world and some grayish goop. Believe it or not, it didn't taste half bad - it retained some of the blue cheese flavor despite this abuse - but it was absolutely unappetizing to look at, and it did not qualify as blue cheese sauce.

We ended up draining away some of the oil, shredding up the floury puffs, and mixing it into some spinach and mushrooms that we had made. It was okay.

So, let this be a lesson. I'm sure there are a lot of great recipes for blue cheese sauce out there. Mixing blue cheese and butter, then trying to salvage it with flour, is not one of them. Maybe you can find one - I sure couldn't.

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