Roquefort sauce

Want something a little different for dinner? This is an absolutely delicious sauce which goes great with steak or home-made hamburgers or even tossed with pasta.
Serves 2-3
 
INGREDIENTS:
110gms (4oz) Roquefort
27gms (1oz) UNSALTED butter 
170 mls (6 fl oz) dry White Wine
1-2 teaspoons green peppercorns 
120 mls  (4 fl oz) cream
1 + 1/2 Teaspoons fresh parsley leaves chopped finely or (1 tsp dried parsley)

GARNISH:
Fresh Rosemary Sprigs to garnish
 
DIRECTIONS:
In a bowl, cream the cheese and butter until smooth. In a saucepan, boil the wine with the peppercorns until it is reduced to about 1 tablespoon, add the cream, and boil again until it is reduced by half. 

Reduce the heat to moderately low, whisk in the cheese mixture, a little at a time, and then whisk in the parsley. Remove the pan from the heat and keep the sauce warm. 

Check for seasoning and add freshly cracked black pepper to taste.

Do not add any salt, since Roquefort is quite salty on its own.