Another one adapted from my Vegetarian Bistro cookbook. This makes a deceptively small volume of sauce; when you serve yourself (if you dare!) keep the ingredients in mind. It totally negates the virtues of broccoli. This was pretty good but it originally didn’t get the shallots soft enough; I’ve increased the cooking time.
3 T. unsalted butter
4 shallots, minced
3 garlic cloves, minced
¾ c. dry white wine
ground nutmeg, pepper, & cayenne to taste
¾ c. crème fraiche
6 oz. Roquefort, crumbled (I admit, I used Stilton; I wasn’t in a sheepy mood.)
Squeeze of fresh lemon juice
Sauté the shallots in the butter over medium heat until translucent & thoroughly softened, about 10 minutes. Stir in the garlic, cook a few moments, then add the wine & raise the heat to medium-high. Cook until the wine has reduced to ½ c. Season with nutmeg, pepper, and cayenne. Stir in the crème fraiche and heat until it boils. Remove from the heat & whisk in the crumbled Roquefort. Add a squeeze of lemon juice.
Steam the broccoli until it is crisp-tender, about 5 minutes. Spoon the sauce onto a serving plate and place the broccoli on top of it.