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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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Love this with veggies and chunks of steak. Alternatively, use this sauce as a base for lasagna, tossed with pasta and steamed asparagus, or spooned over grilled steak for a stunning accent. Ingredients:
1 tablespoon unsalted butter |
1 1/2 teaspoons finely chopped fresh thyme leaves |
1 teaspoon minced garlic |
2 cups heavy cream |
1/2 pound cambozola blue cheese, crumbled, or other blue cheese |
1/4 teaspoon freshly ground black pepper |
Directions:
1. In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes.
2. Be careful not to let the garlic brown.
3. Add the cream, raise the heat to medium, and bring the cream to a simmer.
4. Cook until the cream is reduced by 1/3.
5. Lower the heat to maintain a slow simmer.
6. Add the cheese and stir until the cheese is melted and the mixture is smooth.
7. Add the pepper and pour into a fondue pot set over low heat.
8. *** You can make this sauce a couple of hours in advance but reheat it very slowly to prevent separation. A number of cheeses can be substituted for the Cambozola; try Brie, Gorgonzola, or aged English Cheddar.
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