Truffle Brie Goat Cheese Sauce

A goat cheese and brie sauce with a little kick that's easy to make in a mason jar. Add extra black pepper if you want to liven up the flavor. Good for seared gnocchi, tagliatelle, cavatelle, linguini, or to stuff chicken, pork, or filet with. Could also bake in ramekin with crescent roll dough for savory hor d'oeuvre.

Author

Harrison Paige

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 167F / 75C

Ingredients

• Brie
• Goat Cheese
• White Whine
• Milk
• Crushed Red Pepper Flakes
• Pepper
• Salt
• Garlic

Directions

1. Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
2. Slice rind off of brie and place in jar. I used 1/3 wedge.
3. Cut 3-5 inch section of goat cheese and place in jar. I'm using cylindrically packaged goat cheese.
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.
5. Add one teaspoon of garlic powder or one clove of garlic if you wish.
6. Add 1/4 cup of milk.
7. Add 1/3 cup white wine.
8. Lightly mix all ingredients in Mason jar with a fork.
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
10. Let sit for 30 minutes in water bath
11. Remove after 30 min of cooking, add 1 tablespoon of all purpose flour and mix thoroughly with fork, return to sous vide bath
12. Cook for another 30 minutes

Finishing and Serving

1. (Optional) Add truffle salt, if you cook with truffle you will lose the taste.
2. Boil gnocchi for 1 min, add butter to pan and sear for 1-2 min until brown, add to gnocchi
3. Add to cavatelle, linguini, tagliatelle, or papardelle pasta.
4. Or, stuff chicken, pork loin, or filet with sauce.
5. Or, fill base of ramekin and side walls with crescent roll, fill with sauce, cover with more dough, and bake in oven.