Ingredients
Scale
Equipment
• Whisk
Instructions
Brunoise, or very finely dice, the shallot.
Melt the butter in a medium sauce pan over medium heat and then add the shallot and bay leaf.
Sweat the shallots till softened and fragrant. 3 to 4 minutes.
Add the white wine and reduce by half. Can turn up to high heat if you are watching closely.
Add the heavy cream and warm till it’s about to boil. If on high heat stir constantly.
Whish in the cheese still combined. Can leave it chunky if preferred.
Transfer to serving dish or 1/6th pan.
Last updated Oct 19, 2025
Notes
You shouldn’t be getting any color on the shallot when cooking it, add the wine right away if they start to caramelize, the sauce should be completely white before you add the cheese.
Depending on cheese used, sauce may turn slightly blue.
This sauce was very popular at the steakhouse I worked at, enjoyed on all types of steaks but especially filet.
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Cook 15 minutes
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Scale
Equipment
• Whisk
Notes
You shouldn’t be getting any color on the shallot when cooking it, add the wine right away if they start to caramelize, the sauce should be completely white before you add the cheese.
Depending on cheese used, sauce may turn slightly blue.
This sauce was very popular at the steakhouse I worked at, enjoyed on all types of steaks but especially filet.
Last updated Oct 19, 2025
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More you might enjoy