Roquefort & Celery White Wine Sauce

• 12 cup celery (sliced thinly & blanched)
• 6 tablespoons dry white wine
• 1 teaspoon shallot (chopped)
• 8 white peppercorns (cracked)
• 7 ounces fish stock
• 3 ounces vegetable stock
• 3 ounces whipping cream
• 2 tablespoons butter
• 14 cup celery leaves (coarsely chopped)
• 14 cup Roquefort cheese (crumbled, or blue cheese)

1. Blanch celery slices & set aside.
2. In a sml saucepan, combine wine, shallots & cracked peppercorns.
3. Cook over med-high heat till reduced by 2-thirds.
4. Stir in fish & vegetable stocks & further reduce by 2-thirds.
5. Add whipping cream & reduce by half.
6. Season w/salt & pepper to taste.
7. In a sml frying pan, melt 2 tbsp butter.
8. Add celery leaves, cook till tender over med-heat & stir into white wine sauce.
9. Reduce heat to low & simmer 10 minutes.
10. Remove from heat & press sauce thru a sieve.
11. Add crumbled cheese + blanched celery slices, stir till cheese is fully melted & set aside till ready for use (but my bet is soonest would likely be best as sauces can be tricky & I have not made this yet).
12. NOTE: I have a penchant for mentally expanding recipes I esp favor & found myself wondering if thinly-sliced & lightly sauteed mushrooms might be a good add w/the blanched celery slices to expand the volume of this sauce + contribute flavor & added texture.
13. I suppose it could also be converted to a primarily mushroom-based sauce by omitting the celery (& leaves) if that was preferred.
14. Just 1 of my random thoughts :-).

celery, white wine, shallot, white, fish, vegetable stock, whipping cream, butter, celery, cheese

Taken from www.food.com/recipe/roquefort-celery-white-wine-sauce-335335 (may not work)