• 1 onion, chopped fine
• 3 TB butter
• 11 oz of Beef, Mushroom or Game stock such as Venison or Elk
• 1 bouquet garni of parsley, bay leaf and thyme, wrapped in a leek leaf
• Kosher Salt to taste
• Black pepper to taste
• 4 tsp Tarragon leaves, finely chopped
• 4 1/2 oz Saga Blue, Blue Castello, Stilton, Roquefort or Maytag Blue cheese, cubed
• 3 oz Heavy cream

1. In a sauté pan over medium heat sweat the onion in the butter.
2. Add Flour and continue cooking over low heat until flour begins to brown slightly and smells nutty.
3. Add the stock, and bouquet garni… stir.
4. Add salt and pepper.
5. Simmer on a slow flame and stir continually for 10 minutes, then filter with a fine strainer into another pan.
6. Add the tarragon and the blue cheese; Stir until cheese is almost melted.
7. Remove pan from heat and add the heavy cream, and stir.
8. Place the pan on the stove and heat for a few minutes, stirring continually.

This is delicious over Beef, Venison, Cheven or Elk.