Camembert sauce
Fancy a tasty classic, but prefer something a little different? Then combine your delicious dish with a creamy sauce from the French Camembert Gaslonde AOP.
Ingredients
- 250 grams Camembert Gaslonde
- 125 milliliters of whipped cream
- 1 shallot
- 1 clove garlic
- 2 tbsp butter
Preparation method
1. Cut the camembert into small pieces. You can thinly slice off part of the crust if necessary. Heat 2 tablespoons of butter in a pan and fry the shallot and garlic. Add the whipped cream and camembert.
2. Melt the sauce over low heat while stirring and season with salt and pepper.
This recipe is also suitable for melting Parmiganio Reggiano or Pecorino Moliterno Tartufo, also very tasty as a sauce for pasta.
