Cheese-cutting leek sauce – That sounds like hearty spice and a touch of spring! This sauce is a prime example of how a really aromatic dip or bread spread can be conjured up with simple ingredients. The mixture ripe Camembertstrong Emmentaler (or another cut cheese) and quark results in a wonderfully creamy base. A shot white wine ensures the special note, and the freshly cut chives Bring freshness and a pretty splash of color.
Whether with cold roasting, grilled, jacket potatoes or simply on the bread: this sauce brings variety and a strong taste on the table. It is stirred up and tastes best when it is pulled through a bit – the aroma can develop properly from the cheese and chives.
Ingredients
- 75 g of mature Camembert
- 50 g Emmentaler or other cut cheese
- 100 g curd cheese
- 3 eating spoon white wine
- Salt
- 2 eating spoons of finely chopped chives
preparation
- Crush the Camembert with the fork, finish the Emmental cheese.
- Stir the curd together with white wine.
- Mix everything with the chives and taste with salt.
- A savory cold sauce to all types of meat.
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