Roquefoulade

 Roquefoulade (sometimes spelled roquefoullade) is a French culinary term.

It refers to a sauce or preparation flavored with Roquefort cheese, usually:

• Melted or softened Roquefort

• Mixed with cream, butter, or oil

• Sometimes enhanced with garlic, walnuts, or herbs

How it’s used

A roquefoulade is typically served:

• Over grilled or roasted meats (especially beef or lamb)

• With pasta or gnocchi

• As a sauce for vegetables

• Occasionally as a spread or dressing

Meaning breakdown

• Roquefort → the blue cheese from southern France

• -ade / -oulade → a French suffix implying a prepared mixture or sauce

So literally, it means “a preparation based on Roquefort.”