Monday, August 28, 2006

Grilled Chèvre Sauce

This is a brilliant little sauce, that's goes perfectly with lamb or grilled veggies. If you don't have the barbecue handy, you can use the oven instead - and try it with roasted root veggies if you're going to heat up your oven, it's fantastic.

For variation, try it with different herbs. Thyme would be very yummy, too.

Barbecued Chèvre Sauce

150-200 g chèvre cheese
2-3 garlic cloves
1 tbsp runny honey
100 ml thick greek or turkish yogurt
2-3 tbsp olive oil
fresh rosemary, about 1/2 tbsp, very finely chopped.

Crumble the cheese onto a sheet of aluminium foil. Mince the garlic, and sprinkle over the cheese. Drizzle with honey. Fold the foil up into a very tight package, and bake on a hot barbecue (or in an oven) for 5-10 minutes so that the cheese melts.

Transfer the cheese mixture to a bowl, and add yogurt and olive oil. Blend with a handheld blender (or an electric beater) until well combined. Season with salt, pepper and fresh rosemary.

Grillad getostsås


Unknown said...

Wahou! It just looks delicious! I'm a chèvre cheese lover and I think I'll try your recipe very soon...!

Dianka said...

This sauce looks great! The yogurt and chevre combo is delicious I'm sure =)

Anonymous said...

mmmm mmm mmm! this looks awesome! i can imagine how delighfully tangy and creamy it is. i'm totally salivating!

Honeybee said...

A great idea - thank you very much for that recipe!

Pene said...

What would you use if you can't buy Greek or Turkish yoghurt? Is ordinary plain yoghurt OK? If I can find chevre cheese I'll try to make it. Thanks.

Anne said...

Pene - any thick yogurt would do, but it should be spoonable, rather tham pourable. Smetana or sour cream would probably work too.

Anonymous said...

wbkThis sauce is made all the more interesting by the comment to try it with root vegetables.
Root veggies seem so overlooked these days, despite their beautiful simplicity.
I love seasonal food, and since we are entering autumn (fall) root vegetables will soon be in their prime.
A perfect excuse to try this sauce!