Randy Chandler
Blue Cheese Glacage is a sauce that is often served with steak or beef fillets. It is made by pureeing blue cheese with other ingredients such as buttermilk, egg yolks, lemon juice, and Worcestershire sauce. The sauce is then seasoned and cream is added until it reaches a smooth, velvety texture. The glacage is then spooned over the meat and baked until golden brown.
Blue Cheese Glacage Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Ingredients | Blue cheese, buttermilk, yolks, Worcestershire sauce, lemon juice, cream, salt, pepper, pecans, thyme, parsley, olive oil, potatoes, rosemary, butter, haricot verte, shallots, garlic |
| Preparation Method | Puree cheese, yolks, Worcestershire sauce, lemon juice, and pepper in a food processor until smooth. Add cream until mixture is velvety and creamy. Season with salt and pepper. Grill steaks, then place tablespoons of glacage on top of each steak. |
| Serving Suggestions | Serve with grilled steak, baked potatoes, or filet of beef. |
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What You'll Learn
How to make blue cheese glacage
Blue cheese glacage is a delicious addition to grilled filet beef, bacon, and sour cream mashed potatoes. It can also be used on petits filets. Here is a recipe for blue cheese glacage:
Ingredients
- Blue cheese
- Egg yolks
- Worcestershire sauce
- Lemon juice
- Salt and pepper
- Cream
Method
In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce, and lemon juice together until smooth, which should take about 2 minutes. Season with salt and cracked pepper. With the machine running, slowly add the cream and combine until velvety and creamy. If the glacage does not have a ribbon-like texture, add a little more cream.
Serving Suggestion
Spoon the glacage over each fillet so that it completely covers the top and drips down the sides. Place the fillets under the broiler and cook until the glacage is golden brown in spots, which should take 1 to 2 minutes for medium-rare. To serve, place the fillets on top of a mound of sour cream mashed potatoes. Spoon any remaining sauce from the roasting pan over each fillet. Drizzle the Worcestershire sauce over the fillets and garnish with green onions.
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Blue cheese glacage ingredients
Blue cheese glacage is a delicious sauce that can be served with filet beef, bacon, and sour cream mashed potatoes. The sauce is made using a combination of the following ingredients:
- Blue cheese
- Buttermilk
- Black pepper
- Worcestershire sauce
- Hot sauce
- Cream
- Egg yolks
- Lemon juice
The cheese, buttermilk, pepper, Worcestershire sauce, and hot sauce are blended together in a food processor until smooth. The mixture is then set aside while bacon is fried in a separate pan. The bacon grease is drained, leaving around two tablespoons in the pan, and onions are added and cooked until softened. The blue cheese mixture is then spread on top of the filets before baking, and the dish is roasted until the desired level of doneness is achieved.
For a slightly different take on the recipe, egg yolks and lemon juice can be added to the mixture while blending, and then cream is slowly added until the mixture becomes velvety and creamy. This version of the sauce can be used to cover the top of the filets and allowed to drip down the sides before placing the dish under the broiler for 1-2 minutes to achieve a golden brown finish.
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Blue cheese glacage recipes
Blue cheese glacage is a delicious sauce that pairs well with beef. Here are some recipes to try:
Grilled Fillet of Beef with Blue Cheese Glacage
This recipe by Emeril Lagasse is a classic combination of beef and blue cheese. To make the glacage, puree 3-4 ounces of blue cheese, 6 egg yolks, 1 teaspoon of Worcestershire sauce, and the juice of 1 lemon together in a food processor until smooth. Season with salt and pepper, then slowly add 1/2 cup of heavy cream and combine until velvety and smooth. Adjust the texture by adding more cream if needed.
To prepare the beef, season the fillets with olive oil, salt, and cracked black pepper. Sear the fillets in a pan for 2 minutes on all sides, then place on a roasting pan. Spoon the glacage over the fillets, covering the top and sides. Place under the broiler and cook until the glacage is golden brown, about 1-2 minutes for medium-rare.
Serve the beef with mashed potatoes, garnished with green onions and drizzled with additional Worcestershire sauce.
Petite Fillet of Beef with Blue Cheese Glacage
This recipe is another variation by Emeril Lagasse, serving 4 people. Preheat the oven to 400 degrees Fahrenheit and season the fillets with olive oil, salt, and pepper. Grill the fillets for 6-8 minutes on each side for medium-rare. Prepare rosemary roasted potatoes as a side by tossing them in olive oil, rosemary, salt, and pepper, then roasting until golden brown.
Place the fillets on oven-proof plates and spoon the blue cheese glacage over them. Return the fillets to the oven and roast for about 2 minutes, until the glacage is lightly golden brown. Serve the beef fillets with the roasted potatoes and garnish with crispy bacon, chives, and peppers.
Petits Filets with Blue Cheese Glacage
This recipe suggests searing the fillets in a skillet for 4 minutes on each side. Spread 1 tablespoon of the blue cheese mixture on top of each filet, then roast in the oven. The roasting time will depend on your desired doneness: 8 minutes for medium-rare, 10 minutes for medium, or 12 minutes for well-done.
To serve, arrange the haricot verts in portions on serving plates, then place the filets on top. Spoon the pan juices over the filets and garnish with parsley.
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Blue cheese glacage uses
Blue cheese glacage is a creamy sauce that can be used in a variety of dishes to add flavour and texture. Here are some specific ways to use blue cheese glacage:
Grilled Beef Fillets:
Blue cheese glacage is an excellent topping for grilled beef fillets. After searing the fillets, spread the glacage over each one, ensuring it drips down the sides. Place the fillets under the broiler until the glacage turns golden brown, creating a delicious crust. Serve with mashed potatoes and a drizzle of Worcestershire sauce for a mouthwatering main course.
Petits Filets:
Blue cheese glacage pairs perfectly with petits filets, enhancing their flavour. Prepare the filets by seasoning them with Creole seasoning and searing them in a skillet. Then, spread the blue cheese glacage on top of each filet before roasting them in the oven. Adjust the cooking time according to your desired doneness. This elegant dish will impress your guests.
Drizzling Sauce:
Blue cheese glacage can also be used as a drizzling sauce to elevate the flavour of various dishes. Its creamy texture and robust blue cheese flavour can complement a range of meats and vegetables. Simply drizzle the glacage over your dish, adding a luxurious touch and a burst of flavour.
Appetizers and Canapes:
The glacage can be used as a spread or dip for crackers, bread, or vegetables. Its strong flavour and creamy texture make it an ideal base for canapes or a component of an appetizer platter. Pair it with sweet accompaniments like honey or fruit to balance the sharpness of the blue cheese.
Salad Dressing:
While it may be less conventional, blue cheese glacage can be used as a unique salad dressing. Its creamy consistency and bold flavour will coat your greens and vegetables, transforming a simple salad into a more indulgent affair. Just remember that a little glacage goes a long way, so use it sparingly to avoid overwhelming the other ingredients.
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Blue cheese glacage history
Blue cheese glacage is a delicious sauce that can be served with filet beef, bacon, and sour cream mashed potatoes. The word "glacage" means "icing" in French, and this sauce is indeed a creamy, velvety topping for the beef.
The recipe for this sauce was first published on the website Emerils.com, by Chef Emeril, who also has a show called "Essence of Emeril". The recipe was posted online in 1996, but it is unclear when Chef Emeril first created this recipe. The dish appears to be an innovative creation of Chef Emeril, combining the strong flavour of blue cheese with the tanginess of Worcestershire sauce and lemon juice, and the creaminess of pureed yolks and cream.
The process of making the glacage involves pureeing the cheese, yolks, Worcestershire sauce, and lemon juice together in a food processor until smooth. Then, while the machine is running, cream is slowly added to create a ribbon-like texture. The sauce is seasoned with salt and pepper to taste.
Once the sauce is prepared, it is spooned over filets of beef that have been seared and are ready for baking. The beef is then placed under a broiler and cooked until the glacage turns golden brown. The dish is served with mashed potatoes, garnished with green onions, and drizzled with more Worcestershire sauce.
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Frequently asked questions
Blue cheese glacage is a sauce made with blue cheese, egg yolks, Worcestershire sauce, and cream.
Blue cheese glacage is often served with beef fillets, potatoes, and vegetables such as haricot vert.
To make blue cheese glacage, you will need blue cheese, egg yolks, Worcestershire sauce, and heavy cream. Put these ingredients into a food processor and blend until smooth. Slowly add the cream until the mixture is velvety and creamy.
"Glacage" is a French word that means "icing" or "glaze".
