Gastronomy  Easy! The Rustic Camembert Sauce!
30/05/201506:00 Mayu-Kitchen




 


One of the best well-known French cheeses is the “Camembert”. The Japanese chef Mayu from Mayu's Kitchen in Paris shares with us her description of the Camembert and her secret for the delicious Rustic Camembert Sauce... 

If you are not afraid to open the box, let's discover it now: 








It is a soft, creamy, surface-ripened cow‘s milk cheese. It was first made in the late 18th century in Normandy in northern France. The first Camembert was made from unpasteurized milk, and the AOC variety “Camembert de Normandie” is still required by law to be made only with unpasteurized milk.







 
Unfortunately, my Japanese family prefers Non-AOC: Japanese factory-made Camembert… Perhaps, it is normal, since they are not accustomed to eat stinky cheese…
Anyway, here is solution. The leftover rustic Camembert can be transformed into a sauce! This is much milder, and easier to eat with some steamed veggies or a pasta…
 







Do not need to add salt because the cheese is already salty. It’s a very good recipe to decorate pasta. If you want to add more flavors, add some chives and pepper with garlic.







Ingredients (for 2 ~ 3 people):
 
– 100g Camembert
– 1 to 2 tbsp. milk
– 1 tbsp. sour cream or thick cream
(if you do not use cream, simply add more milk + lemon juice for taste)
 





_ Cut the Camembert into small pieces and melt them with milk over low heat, stirring occasionally. 
_ Once the Camembert is melted, add the cream and pepper. 
_ This sauce is really perfect with pasta and steamed vegetables.
_ It's ready! Bon appétit!
 

More info about the Camembert: the history, the box, the Camembert in Literature, in music…Here



 
 

There are many other recipes using the Camembert. A very simple way is to use it in the Barbecue:


_Take off the plastic paper inside the wooden box, put the Camembert back into the wooden box and put it on the charcoal embers of the barbecue.
_ Allow it to smolder for 10-15 minutes.
_ When it’s done, take a piece of bread and dip your bread directly into it! It’s super delicious…







Thank you for reading this article. What do you think about this recipe? Would you like to try it? Would you like to share another recipe related to this dish? Feel free to leave us your comments using the toolbar on the left hand side.
 
Mayu is a Japanese chef, a host of Mayu’s Kitchen in Paris, a food analyst, and vegetable nutritionist. As a food nomad, born in Japan, then she moved to many countries, North America, Mexico, UK, France and Japan.

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