Brie Cheese Sauce (an LSCDL Recipe)

[Guest guest]

Brie Cheese Sauce (an LSCDL

Recipe)

This was my very first SCD recipe. It's actually a medieval recipe

which was adapted for modern ingredients from the time I participated in

historical recreation. It became a favorite of ours for holidays, special

occasions, and any time when we are feeling downright decadent. Note: my

niece says that good brie sauce is wasted on yucky vegetables. It should

be used as a dipping sauce for chunks of your favorite SCD

bread.

8 ounces peeled weight brie cheese (12 ounces in the rind)

2 sticks (eight ounces) butter

1 cup half & half yogurt cheese or 8 ounces dry curd cottage cheese,

whipped smooth

Place peeled brie in top of a double boiler. Place butter on top. Cover,

and heat over gently simmering water until brie is very soft and butter

is completely melted.

Remove from heat. Whisk brie and butter together. Add yogurt cheese (or

whipped smooth dry curd cottage cheese) and whisk until smooth. Heat

gently until warm, whisking.

This sauce can be made ahead, but it does tend to separate when

re-warmed, so be prepared to whisk it back into shape. Mix with

vegetables, or serve on top.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)