Roquefort Sauce Recipe

1. In a bowl, cream the cheese and butter until smooth.
2. In a saucepan, boil the wine with the peppercorns until it is reduced to about 2 tablespoons, add the cream, and boil again until it is reduced by half.
3. Reduce the heat to moderately low, whisk in the cheese mixture, a little at a time, and then whisk in the parsley.
4. Remove the pan from the heat and keep the sauce warm.
5. Check for seasoning and add freshly cracked black pepper to taste. Do not add any salt, since Roquefort is quite salty on its own.