I love goat cheese. However, it can be challenging to get an even distribution of it onto another dish due to its clumpy nature. This Goat Cheese Drizzle is my fix for this problem. The tang from the goat cheese, the depth from the nutmeg, and the richness of the cream meld together in this sauce to make a very tasty accompaniment to many a recipe.
This is a very simple sauce, and you might note its similarity to my Blue Cheese Drizzle. However, I find that the addition of freshly grated nutmeg in this sauce is the key to its depth and versatility.
What You Need to Make this Goat Cheese Drizzle
Equipment
- Measuring Cups
- Microplane – For grating the nutmeg.
- Kitchen Scale
- Small Saucepan
- Whisk
- Rubber Scraper
- Induction Burner – Completely optional. However, if you have one, this sauce is a nice time to use it.
Ingredients
- Heavy Cream
- Goat Cheese – It doesn’t matter if it’s crumbled or not since you’re going to be melting it.
- Nutmeg – Freshly grate it.
- Ground Black Pepper – Feel free to adjust to taste.
- Kosher Salt – Optional to taste.
Getting Started with Making this Goat Cheese Drizzle
Before we start, I want you to have in your head a picture of sauce with a consistency that can be spooned, drizzled, or squeeze-bottled.
Making the Drizzle
We’re starting by placing 1 cup of Heavy Cream in a small saucepan. If you have an induction burner, I suggest using it now. While it’s certainly not required, sauces like this are a great time to make use of that fine-grained temperature control. To the cream, we’re adding ½ teaspoon of freshly grated Nutmeg.
We’re bringing the liquid to a boil, then dropping the heat and adding in 4 ounces of Goat Cheese.
Now we’ll stir it until the cheese has melted and the sauce is smooth. After that we can add ¼ teaspoon of Ground Black Pepper, taste and adjust with additional pepper or kosher salt if needed.
Keeping the Goat Cheese Drizzle Warm and Serving
This sauce should be kept warm until you’re ready to serve it to keep it smooth. Once it cools, it will thicken up. Although its thickened form is still tasty, that’s not what you’re going for in this situation. You want to be able to drizzle, so it needs to stay creamy. The easiest way to do this is to cover it with a piece of aluminum foil and stick it in the oven on Warm (170°F – 180°F). Alternatively, you could be fancy and use a bain marie (hot water bath).
To serve, I suggest either placing it in a dish with a small ladle like you would gravy or using a squeeze bottle with a wide tip.
Related Recipes
Wondering what recipes this Goat Cheese Drizzle can accompany? Try it with one of these:
Or just serve it with some Roasted Asparagus or Brussels Sprouts.
Looking for some other sauces or dips that are easy to make but packed with flavor? You might want to try one of these:
Goat Cheese Drizzle
Ingredients
- 1 cup Heavy Cream
- ½ teaspoon Nutmeg Freshly Ground
- 4 ounces Goat Cheese
- ¼ teaspoon Ground Black Pepper Or to Taste
- Kosher Salt Optional to Taste
Instructions
- Place 1 cup Heavy Cream in a small saucepan and heat it over medium heat. (If you have an induction burner, this is a fine time to use it.)1 cup Heavy Cream
- Add in ½ teaspoon Nutmeg (freshly grated) and stir to combine.½ teaspoon Nutmeg
- Bring the liquid just to a boil, then drop the heat to medium low and add in 4 ounces Goat Cheese. Stir until the cheese has melted and the sauce is smooth.4 ounces Goat Cheese
- Add ¼ teaspoon Ground Black Pepper, taste and adjust with additional pepper or Kosher Salt if needed.¼ teaspoon Ground Black Pepper, Kosher Salt
- Keep the sauce warm until you’re ready to serve it to keep it smooth. Once it cools, it will thicken up. You can keep it warm by covering it with a piece of aluminum foil and sticking it in the oven on Warm (170°F – 180°F).
- Serve either in a dish with a small ladle or using a squeeze bottle with a wide tip.
Equipment
- Measuring Cups
- Microplane For grating the nutmeg.
- Small Saucepan
- Whisk
- Induction Burner Completely optional. However, if you have one, this sauce is a nice time to use it.
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