MAYTAG BLUE, GORGONZOLA, FETA, CHEVRE
Level 1
Molten Cheese Sauce
Yields approx. 1 cup*
- a Marlene Samuels creation -
As long as you have at least one cup of cheese to pat down into a measuring cup, you can pull off this dreamy cheese sauce accented by Port or Cognac. It's so versatile that it works five ways: as a spread, a topping, a dip for fruit (as a nice European-style finish to a meal), on crudités with drinks and as a pasta sauce.
* recipe can be doubled easily
1 Tbsp. butter
1 cup soft cheese, crumbled (Maytag Blue, Gorgonzola, Feta or Chevre)
½ cup half and half (room temperature)
1 dash Worcestershire or 1 tsp. Cognac (optional)
1 dash Port (optional)
White pepper to taste
Pinch of nutmeg
- In small sauce pan over low heat, melt butter and add crumbled cheese, mixing gently with wooden spoon.
- When cheese begins to melt, add cream a little at a time, and continue blending with wooden spoon until smooth.
- Blend in Worcestershire and Port, pepper and nutmeg. Serve.
Cooking tip: For a lump-free sauce, use a whisk instead of a wooden spoon.
Serving suggestions:
- As a dipping sauce for fruit: Pour sauce into a ramekin or small bowl and place in center of a platter with cut up fruit (apples and pears) and toasted French bread rounds.
- As a dipping sauce for vegetables or as a side dish with an entrée: Try it on broccoli, cauliflower, boiled new potatoes or asparagus spears
- As a pasta sauce: Toss over cooked pasta, adding finely chopped herbs such as fresh parsley, sage or chives.
- As a spread on toast: Serve in the winter with hot drinks.
- As a garnish on burgers or steak: Just drizzle on top.
You might also like to try Herbed Mac N’ Cheese
