2 French Sauce Dips

Author: Margaux Cintrano

Simple Sauces / Dips of broccoli and / or Roquefort compliment crudities or a simple week night pasta just perfectly. They are Provençal in origin and are very versatile and better yet, SIMPLE SIMPLE TO PREPARE.

BROCCOLI SAUCE DIP

3 tablsp. Evoo
1 tsp. shallot
1 pound fresh broccoli
3 /4 cup chicken broth from home made stock
1 /4 cup cream
salt and freshly ground black pepper


PREPARATION

1 / Heat the Evoo in a heavy large skillet
2 / Stir in the shallot minced until lightly tender and add the broccoli
3 / Add the broth and cook broccoli only until crisp tender about 4 to five minutes
4 / DO NOT OVERCOOK THE BROCCOLI or it will lose color
5 / Transfer the mixture to a large bowl or food processor and add the cream and purée until smooth but thick and season with salt and freshly ground black pepper



ROQUEFORT SAUCE DIP

Firstly, one can substitute GORGONZOLA or a Young CABRALES or ANOTHER BLUE CHEESE OF ONE´s personal preference.

1/2 cup cream
2 tablespoons of blue cheese
1 tblsp. un salted butter
salt and freshly ground black pepper to taste

( CRUDITIES arugula called rocket in Europe, or field greens or endives / radicchio, celery, tomatoes, carrots, fennel etcetra )

OR: PASTA OF CHOICE


PREPARATION


1 / stir cream and cheese and butter in a small skillet over low heat until cheese and butter melt and the sauce thickens - 3 minutes

2 / Season with salt and freshly ground black pepper

3 / SERVE ABOARD A BED OF PASTA OF CHOICE OR WITH CRUDITIES


These 2 sauce dips are easy to prepare and just simply fabulous.



Have a lovely summer.