Try this. You won’t believe how luscious it is. You can use this sauce for pasta, vegetables, over baked potatoes, etc. This is not low cal! I like to serve this over penne pasta.
Diane’s soft cheese sauce:
1 lb of soft cheese (any soft cheese will do)
1/2 C cultured non-fat buttermilk
1/2 stick of butter
1 tsp white truffle butter
1-2 tsp white distilled vinegar (to taste)
EDIT: I forgot this also has 2 Tbs olive oil
Cut soft cheese into cubes. Add all ingredients to saucepan and heat over low-medium heat, stirring with whisk to help melt the cheese and incorporate the ingredients. If the sauce is too thick, it can be thinned with more buttermilk.
Cultured buttermilk is buttermilk, not milk. The flavors are completely different. buttermilk is more acidic than milk, so it adds a different flavor note than milk would. You can usually find buttermilk in the dairy case section where they have cream.
White truffles are a type of truffle mushroom that grows underground. Truffle butter can be found in gourmet shops. You can also find black truffle (usually in oil), but the flavor and odor of the two is slightly different. Truffle butter is expensive and a little goes a very long way.
Possibly, maybe… to taste, of course! What is important is to increase the acidity to offset all that cheesiness… heh. You could also use capers, I suppose… or both!
I like that idea. I’d rather keep some white wine around than vinegar. I have no idea what I’d use vinegar for other than this sauce. I’m a cooking noob.
White vinegar is good for removing mineral deposits from glassware, like your drip coffe maker. It is also used for pickling. It is very acidic (pH is around 2.4).
