Blue cheese sauce

Miriam's tips for the perfect blue cheese sauce:

• I love serving this blue cheese sauce with steak, but it’s also delicious drizzled over roasted vegetables or as a dip for crunchy breadsticks. Alternatively, you could stir it through freshly cooked pasta for an easy midweek meal.
• If you prefer a milder flavour, you can use a different blue cheese instead of stilton: something creamier like dolcelatte or St Agur works beautifully and melts smoothly into the sauce.
• You need to melt the cheese gently over a low heat and avoid letting the sauce boil. This helps it stay smooth and creamy, rather than becoming grainy or splitting.
• If you have any leftover sauce, it keeps well in the fridge for a couple of days. Simply reheat gently in a pan, adding a splash of milk if it’s too thick.