Best Herbed Goat Cheese Sauce Recipes
ASPARAGUS WITH HERBED GOAT CHEESE SAUCE
Provided by Susan Herrmann Loomis
Categories Side Goat Cheese Asparagus Spring Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 servings
Number Of Ingredients 5
Steps:
- 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
- 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
- 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.
GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE
Summer entertaining is in full swing! This recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!
Provided by Corrinne J
Categories Lunch/Snacks
Time 22m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
- Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
- * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.
Nutrition Facts : Calories 139.4, Fat 11.3, SaturatedFat 7.8, Cholesterol 29.9, Sodium 195.4, Carbohydrate 1.3, Fiber 0.1, Sugar 1, Protein 8.3
HERBED GOAT CHEESE SAUCE FOR CRUDITES
Provided by Food Network
Categories appetizer
Time 45m
Yield about 1-1/2 cups/375 ml
Number Of Ingredients 6
Steps:
- Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.
HERBED GOAT CHEESE SAUCE
This sauce is great over grilled chicken or grilled portabella mushrooms. Recipe came from a recipe swap years ago. If you cannot find herbed goat cheese, feel free to use plain goat cheese and throw in 1 tsp of mixed herbs including rosemary, thyme and basil.
Provided by januarybride
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2.
- Add the parsley, goat cheese, salt and pepper, and garlic.
- Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.
Nutrition Facts : Calories 49.9, Fat 3.7, SaturatedFat 0.6, Sodium 187.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 1.3
ASPARAGUS WITH HERBED GOAT CHEESE SAUCE RECIPE
Provided by GratefulSea
Number Of Ingredients 5
Steps:
- 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes. 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth. 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.
GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE
Steps:
- In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper. Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks. * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.
HERBED GOAT CHEESE SAUCE FOR CRUDITES
Categories Condiment/Spread Cheese Appetizer Poach Cocktail Party
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping. Cook's Note: In place of the fresh rosemary, you could add fresh grated orange and lemon zest
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