Warm Goat Cheese Sauce


by: Carol

This makes a glorious finish for vegetable ragouts, crépes, and roasted vegetables, and it couldn't be easier to make.


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serves: 1

3/4 cup soft goat cheese

1 cup milk or half-and-half

1 clove garlic (smashed in a mortar with 1/2 teaspoon sea salt)

sea salt and freshly ground white pepper

2 teaspoons minced rosemary, basil, or thyme

Nutrition Facts
Warm Goat Cheese Sauce

Servings Per Recipe: 1

Amount per Serving

Calories: 698

  • Total Fat: 51.2 g
  •     Saturated Fat: 34.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 126.2 mg
  • Sodium: 856.4 mg
  • Total Carbs: 14.4 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 1.8 g
  • Protein: 45.3 g

how is this calculated?

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1.  Put the cheese, milk, and crushed garlic in a medium skillet or saucepan, and simmer over medium heat, stirring, to melt the cheese. (The longer you cook the sauce, the thicker it will be.) Taste for salt, season with pepper, then stir in the herbs.

Cooks' note:
Gorgonzola sauce with polenta and greens? Delicious! Same with anything that calls for a tomato sauce when that sauce is your own.
Warm Gorgonzola Sauce:
Make the sauce using Gorgonzola in place of the goat cheese, light or heavy cream, and rosemary for the herb. Serve it with polenta or over a baked potato or roasted beets. Of course, it's delicious over pasta.

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