dry white wine; 4-6 tsp dried green peppercorns; 2 cups of cream; 2 tbsp of
fresh parsley leaves, finely chopped.

Preparation: Mix the cheese and the butter in a bowl until both ingredients form
a smooth mixture. Next, boil the wine and the peppercorns in a sauce pan until
both things become reduced; add the cream and bring to a boil again until the
mixture is reduced by half.
Reduce the heat a moderately low level, 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 ground black pepper to taste. Do not add
any salt, since Cabrales cheese is quite salty on its own.
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Vinaigrette Sauce (Salsa vinagreta)
Ingredients: 1 onion; ½ green pepper; 2 hardboiled eggs;1 tsp of mustard;
olive oil; vinegar; salt; black pepper
Preparation: Mix the onion with the pepper and eggs in a bowl, all previously
chopped.
Add the mustard and season all with oil, vinegar, salt and pepper.
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Wine Sauce (Salsa de vino)
Ingredients: 50 grams butter; 50 g of wheat flour; 500 ml of broth; 1/2 cup of
dry white wine.
Preparation: Cook the butter and the flour in a pan on a low heat for 10
minutes.
Add the broth and increase the heat to a moderate level. Continue stirring until it
begins to boil. At that time, add the wine, return to a low heat and cook a little
longer. Turn off the heat, let it cool and skim off the fat on the surface. Strain
and keep it in the fridge until needed.
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Cheese Sauce (Salsa de queso)
Ingredients: 200 grams of white cheese; 2 tbsp of mustard; salt; black pepper;
fine herbs.

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