Bashment Blue Cheese Sauce is a recipe handed down to me by my Jamaican grandmother, Deisha "Daggerin" Hamilton. These days, the "Bashment" element refers to a high wine content and (optionally) Cayenne Pepper. Legend has it, however, that originally my grandmother would substitute parsley for strong sensi weed from the Blue Mountains.
1. Fry some very finely chopped onions and crushed garlic in plenty of butter until soft. (If you're adding Cayenne Pepper, do it now so the spice cooks a little in the butter.)
2. In a separate pan, reduce half a bottle of white wine by about 1/3.
3. Add a small handful of plain flour to the onions to form a paste.
4. Little by little, and stirring rapidly, add the reduced wine until you have a consistency that's a little runnier than that of your ideal cheese sauce (the next step will thicken your creation slightly).
5. Add a generous dollop of double cream or creme fraiche, along with as much strong blue cheese as you like, some chopped parsley (or ganja) and seasoning to taste.
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