Goat Cheese Sauce

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* Exported from MasterCook *

 

Goat Cheese Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 72

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup soft goat cheese

1 cup cream or half-and-half

OR whole milk or Roasted Vegetable Stock

(see separate recipe)

1 garlic clove smashed in a mortar with

1/2 teaspoon salt

Freshly milled white pepper

2 teaspoons minced rosemary

OR basil or thyme

 

MAKES ABOUT 1 1/2 CUPS

 

This couldn't be easier to make, and it makes a glorious finish to roasted

root vegetables and summers vegetables, especially those assembled in the

Eggplant Torta.

 

Working directly in a medium skillet, mash the cheese with the liquid and

garlic until partially smooth. Just before serving, simmer it over medium

heat, stirring to blend and melt the cheese. The longer you cook the

sauce, the thicker it will be. (Or you can make it thinner by adding more

liquid.) Taste for salt, season with pepper, stir in the herbs, and serve.

 

Warm Gorgonzola Sauce: Make the sauce using Gorgonzola dolcelatte in place

of the goat cheese. Though you can use a stock, I think this tastes much

better made with light or heavy cream, and rosemary and thyme are

preferable to basil. Try this spooned over a baked potato or stirred into

a simple risotto.

 

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