Best Herbed Goat Cheese Sauce Recipes

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ASPARAGUS WITH HERBED GOAT CHEESE SAUCE



Asparagus with Herbed Goat Cheese Sauce image

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

1 pound (500g) white or green asparagus, trimmed
1 cup (8 ounces;250ml) fresh goat cheese curds (or 3/4 cup - 6 oz.; 185ml) fresh goat cheese and 1/4 cup either goat or cow's milk)
2 tablespoons extra virgin olive oil
1 cup (about 10g) mixed fennel fronds, sweet cicely and chervil leaves
Fine sea salt to taste

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



Grilled Steak With Creamy Herbed Goat Cheese Sauce image

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

1 (5 1/3 ounce) package chavrie fresh goat cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon fresh basil, chiffonade*
4 beef t-bone steaks or 4 sirloin steaks
1 garlic clove, crushed
salt and pepper

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



Herbed Goat Cheese Sauce image

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

1 tablespoon extra virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
salt and pepper, to taste
1/2 teaspoon garlic powder

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

HERBED GOAT CHEESE SAUCE FOR CRUDITES



Herbed Goat Cheese Sauce for Crudites image

Provided by Food Network

Categories     appetizer

Time 45m

Yield about 1-1/2 cups/375 ml

Number Of Ingredients 6

3/4 cup/175 ml milk, plus more if needed
2 sprigs fresh rosemary, chopped
12 ounces/330 g fresh goat cheese
Zest and juice of 1 lemon, to taste
Freshly ground black pepper and salt, if needed
Serving suggestion: Serve with assorted raw vegetables.

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.

ASPARAGUS WITH HERBED GOAT CHEESE SAUCE RECIPE



Asparagus With Herbed Goat Cheese Sauce Recipe image

Provided by GratefulSea

Number Of Ingredients 5

1 pound white or green asparagus; trimmed
3/4 cup fresh goat cheese
2 tablespoons extra virgin olive oil
1 cup (about 10g) mixed fennel fronds, sweet cicely; and chervil leaves
fine sea salt to taste

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



GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE image

Categories     Beef     Quick & Easy     Backyard BBQ

Yield 4 people

Number Of Ingredients 7

1 pkg. 5.3 oz. Chavrie® Pyramid, Original
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh parsley
1 tbsp. fresh basil chiffonade*
4 beef tenderloin, T-bone, or sirloin steaks
1 garlic clove, crushed
salt and pepper

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



HERBED GOAT CHEESE SAUCE FOR CRUDITES image

Categories     Condiment/Spread     Cheese     Appetizer     Poach     Cocktail Party

Yield 1 1/2 cups

Number Of Ingredients 6

3/4 cup/175 ml milk, plus more if needed
2 sprigs fresh rosemary, chopped
12 ounces/330 g fresh goat cheese
Zest and juice of 1 lemon, to taste
Freshly ground black pepper and salt, if needed
Serving suggestion: Serve with assorted raw vegetables.

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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