Camembert Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs camembert (s)
- 1 tablespoon butter or oil
- 1 tablespoon flour
- 200 g ham
- 150 ml broth
- 1 cup crème fraîche
- possibly chilli pepper (s), or chilli powder
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt the butter and lightly toast the ham cut into strips, then dust with 1 tablespoon of flour and roast through. Pour in the broth (can be a little more or less, depending on how thick or thin you want the sauce). Peel the camembert (the rind does not dissolve!) And dissolve in the broth over low heat. If you like it spicy, you can add some chilli. Stir in the creme fraiche, season with salt and pepper, but do not boil any more.
- Vegetarians can of course do without the ham.
- Tastes very good as a spaghetti sauce and goes wonderfully cold on white bread or toast.
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