Cabrales is a blue cheese native to Asturias, in the north of Spain. The sauce made with this blue cheese sauce is typically prepared to accompany meat, especially steaks and entrecôtes, but it is also very commonly found in tapas. For example, there is a recipe that combines three Spanish sauces with French fries. The sauces are: garlic mayonnaise (alioli), brava sauce (salsa brava) and Cabrales sauce.
This is an easy recipe to prepare this tasty Cabrales sauce:
Cabrales sauce (Spanish blue cheese sauce)
- 150 gr (5 oz) Cabrales cheese
- 200 ml (7 fl oz) whipping cream
- 1 tbsp butter
- ground white pepper
- In a saucepan, put 1 tablespoon of butter and heat over medium heat.
- When melted, pour the cream and keep cooking, but do not let it boil.
- Cut or crumble the cheese into small pieces.
- Add the cheese to the cream and reduce heat to low.
- With a whisk, stir well while the cheese is melting, to mix well the ingredients.
- Reduce the sauce for about 15 minutes on a low heat so that it gets thicker. Stir often to prevent sticking.
- Season with salt and pepper to taste.
- Remove from heat.
- Strain the sauce with a mesh strainer stirring the mixture with the aid of a spoon. When you have all the lumps inside the strainer, press them against it with the spoon to dissolve them.
- Put the sauce back on heat to warm it up again and mix well all the ingredients.
- Remove from heat and set aside.
- Serve hot over meat or French fries.