Triple-Cream Cheese Sauce
Using triple-cream Brie-style cheese turns this into an elegant dessert sauce.
INGREDIENTS | YIELDS 1 cup
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached white flour
- 1 cup milk
- ¼ cup chopped-up triple-cream Brie, with rind removed
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground nutmeg
- 1–2 tablespoons Kirsch
Melt butter in a medium, heavy saucepan over low heat.
Slowly sprinkle in flour and stir continuously over medium heat until butter and flour form a roux. Add the milk slowly, stirring after each addition to prevent lumps from forming. Then turn heat back to low and stir frequently until the mixture is as thick as cream.
Remove sauce from heat and stir in cheese. Season with salt, nutmeg, and Kirsch.
