Estela'S Taleggio Sauce

1. 1

   Remove the rind from the Taleggio. Cut the cheese into 1/2-inch cubes and place them in a heatproof bowl.

2. 2

   Heat the cream in a small saucepan until it just begins to simmer, then pour it over the cheese and immediately cover the bowl with plastic wrap. As you need a good seal to trap the heat so the cheese melts, it's actually best to wrap the plastic around the bowl a few times. Let stand for 20 minutes.

3. 3

   Remove the plastic wrap and, using an immersion blender, blend the cheese and cream until smooth. Taste and add salt. If the sauce seems too thick, add an additional tablespoon or so of hot cream. You want it to be loose enough that you can spread it onto a plate without it clumping.

4. 4

   You can make this a few days ahead of time and refrigerate it. To reheat it, bring to room temperature first, then place the container in a bowl of hot tap water and stir occasionally until the sauce warms and softens; a bain-marie would be the best way of doing this. You may need to add more hot cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.