Melt the butter in a large frying pan over a medium heat.
2 tbsp unsalted butter
Add the chopped shallot and fry for 3-4 minutes, until softened.
1 banana shallot
Add the minced garlic and cook for a further 1 minute.
1 clove minced garlic
Add cream and Stilton, and heat over a low heat, stirring often until the Stilton melts and the sauce thickens slightly. This should take about 5 minutes. You can help the Stilton to melt down easier by crushing it with the back of your spoon when stirring.
150 ml (½ cup + 2tbsp) double (heavy) cream, 125 g (4 ½ oz) Stilton
Stir in the Worcestershire sauce and pepper.
1 tbsp Worcestershire sauce, 1/4 tsp black pepper
You can serve right away, it let it continue to cook over a low heat (stirring often) for a few more minutes if you would like the sauce to thicken up further.
Video
Notes
Can I make it ahead?Yes you can, just cool and cover the sauce and refrigerate for up to two days. Then when required, heat gently over a low heat, stirring all the time until piping hot. You can add a splash of milk if it's too thick.Ingredient SwapsTry using Roquefort instead of Stilton or Gorgonzola for a milder cheese sauce. If you don't have shallots, white or brown onions will work, just make sure they are finely sliced.Nutritional information is per serving. This recipe serves 4.