Salsa de Queso Cabrales
There are two ubiquitous products in Asturian food culture. Cider, and blue cheese. No matter where you go, I guarantee you are within arms reach of at least one of the two. Probably both. They are both deeply loved, and widely used in all manner of culinary creations. Cabrales indeed shows up absolutely everywhere. One of the reasons for that is that it makes an incredible accompaniment to so many things. Which is certainly how salsa cabrales came to be.
There is some evidence that the origin of salsa cabrales lies in the late 1970’s. Casa Fermín, the first Asturian restaurant to earn a Michelin star (in 1974), had in the 70’s both an innovative chef (Leandro Cortina) and a powerful manager (Luis Gil Lus). Between the two of them, the idea to adapt French roquefort-based sauces to local products was hatched.[1] From that first Solomillo al Cabrales to ubiquitous french fry topping in less than 40 years!
Regardless of the origin of salsa cabrales, I do know that it is now incredibly popular in Asturias. So much so that even the DOP that oversees production of cabrales cheese did not bother to include it in their recipe book featuring only cabrales-based recipes. The idea being that no one would need a recipe for so common a preparation. But you and I need a recipe, so I have one. A really good one.
Ingredients
- 750 g Queso Cabrales. No substitutions possible here!
- 250 g heavy cream.
- 10 g unsalted butter.
- White pepper.
- Salt, to taste.
Instructions
- Melt the butter in a small saucepan over medium-low heat.
- Stir in the heavy cream, slowly, to avoid boiling it.
- Crumble the cheese into the pot and whisk it until it is completely incorporated.
- Reduce the heat to low and reduce for 10-15 minutes, stirring frequently.
- Season with salt and white pepper, stirring well once again.
- Leave the sauce thinner than you want for serving, as it will thicken as it cools.