Prep – In a saucepan over low heat, stir the onions and garlic in the butter. After the butter melts, add the wine, and boil until the liquid is reduced to about 1 tbsp. With a whisk, mix in flour and cook the mixture while whisking for 2 to 3 minutes. Slowly add milk while whisking and simmer for another 2 minutes. Reduce the heat to low, whisk in Roquefort or Bleu Cheese, whisking until melted. DO NOT BOIL. Strain the sauce through a fine sieve into a small serving bowl, stir in parsley, add salt and pepper to taste, serve drizzled over the porterhouse steak (see steak recipe on page 55). If your Broilmaster is equipped with a side burner, you can keep a close eye on the steaks and the sauce.
