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The Famous Port & Stilton Sauce

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Q. I cannot find the recipe anywhere for Port & Stilton Sauce. Can you help please? 

A. The recipe? Son, there is no single dish in the world that has only one recipe anymore. The second someone develops a recipe nowadays, someone else (generally a chef in Texas or California or Sydney) modifies it with the addition of lobster coral foam or braised blueberries or saffron-infused iced vodka, and suddenly there are 37 variations of what started as a simple, palatable recipe.

No one disputes that port and Stilton is a classic combination. There are approximately 9,000 firms in the UK that sell gift hampers combining the two flavors (some also including foie gras for the truly decadent). There is also a classic recipe for port-poached pears paired with stilton. But you have led us on a merry chase, because although your question seemed to imply it, there is no classic recipe for Port & Stilton Sauce.

Indeed, the more we looked, the more we found that some restaurants, especially in Britain and Australia, have concocted sauces of port and Stilton that are generally served with very flavorful meats like beef and lamb, that can stand up to the potency of the sauce. But we were not able to find a recipe anywhere. In desperation, we turned to some of the folks in Britain who make Stilton, and after much searching on their part, came up with the following recipe. Is this the recipe you had in mind? We have no idea, but after checking in Texas, California, and Sydney, we're convinced it is the recipe for Port & Stilton Sauce.

Port & Stilton Sauce
Adapted from the Dairy Book of Home Cookery — Everyday Specials


4 ounces (125 grams) Blue Stilton
6 tablespoons of mascarpone cheese
3 tablespoons of Port
3 tablespoons pine nuts


Blend the cheeses and port in a food processor or blender. Put the mixture into a saucepan and heat gently until melted and bubbling; add already warmed pine nuts and seasoning to taste.

If you are serving the sauce with steaks, cook the steaks and add them to the sauce and cook for a further 1-1/2 minutes. Garnish with parsley and serve with a selection of traditional vegetables.

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