Truffle Brie Goat Cheese Sauce

Ingredients for 1

• Brie

• Goat Cheese

• White Whine

• Milk

• Crushed Red Pepper Flakes

• Pepper

• Salt

• Garlic

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC

• Step 2

  Slice rind off of brie and place in jar. I used 1/3 wedge.

• Step 3

  Cut 3-5 inch section of goat cheese and place in jar. I'm using cylindrically packaged goat cheese.

• Step 4

  I'm using about 1-2 tablespoons of black pepper, a few teaspoons of salt, and a few teaspoons of red pepper flakes, add them to the jar.

• Step 5

  Add one teaspoon of garlic powder or one clove of garlic if you wish.

• Step 6

  Add 1/4 cup of milk.

• Step 7

  Add 1/3 cup white wine.

• 

  Step 8

  Lightly mix all ingredients in Mason jar with a fork.

• 

  Step 9

  Fill tall glass with water, place Mason jar in water bath, place glass on top to weight jar down, add cutlery to glass for more weight

• Step 10

  Let sit for 30 minutes in water bath

• Step 11

  Remove after 30 min of cooking, add 1 tablespoon of all purpose flour and mix thoroughly with fork, return to sous vide bath

• Step 12

  Cook for another 30 minutes

• Finishing and Serving

• Step 0

  (Optional) Add truffle salt, if you cook with truffle you will lose the taste.

• Step 1

  Boil gnocchi for 1 min, add butter to pan and sear for 1-2 min until brown, add to gnocchi

• Step 2

  Add to cavatelle, linguini, tagliatelle, or papardelle pasta.

• Step 3

  Or, stuff chicken, pork loin, or filet with sauce.

• Step 4

  Or, fill base of ramekin and side walls with crescent roll, fill with sauce, cover with more dough, and bake in oven.

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