Stilton Rouille

By Molly O’Neill

Published February 13, 1999

Total Time
5 minutes
Rating
(0)
Comments
Read comments

Featured in: FOOD; Cakes And Ale

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 2 ounces (⅓ cup) crumbled Stilton cheese

  • 2 large egg yolks

  • ½ cup olive oil

  • Salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

68 milligrams cholesterol; 211 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 112 milligrams sodium; 3 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the Stilton and yolks in a food processor and pulse until combined. With the motor running, slowly add the oil and season to taste with salt and pepper. Serve with Cauliflower Fritters and Cauliflower-and-White-Bean Brandade (see recipes).

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.