Heat a pan on medium heat then pour the white wine and reduce it by half. Pour in the cream and add the Simon Gault Home Cuisine vegetable stock concentrate. Bring to the boil and reduce to your desired consistency (note don’t reduce it too much as when the cheese is added it will thicken a little more).
Add the blue cheese and finish with a little cracked pepper. This sauce can be served with steak, chicken, vegetables or almost anything else you like.