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~ Easy Boursin Sauce for Pasta, Seafood & Veggies ~

IMG_7567Knowing how to make a super-quick cheese sauce is indispensable for any number of reasons. Friends can drop by without notice, a snowstorm requires some pantry cooking, or, the craving for something rich, creamy, cheesy and comforting must be quelled.  This five-minutes to make sauce is as delicious as it is easy, which is what makes it more than worthy of a blog post.  Both Joe and I love it tossed into pasta (sometimes with some chards of roasted chicken thrown in too), it's a fantastic sauce for seafood (if you're not a purist about cheese and seafood together), and, kids (or at two out of my three) eat steamed vegetables drizzled with it.  I rest my case.

6a0120a8551282970b022ad3ad8985200dBoursin is classified as a "specialty" cheese, but, I classify it as "party cheese" -- serve it at a party with crackers or toasts and people flock to it.  This cow's milk cheese has a creamy, buttery texture and a full flavor, similar to cream cheese, which makes it perfect to serve with wine or cocktails.  The Boursin brand is available in five flavors, (Garlic & Fine Herbs is my favorite). Whichever one you choose, there are two constants in each variety of Boursin:  garlic and peppercorns.

6a0120a8551282970b022ad3ce3d7c200bBoursin was the creation of François Boursin in 1957, in Normandy.  It was "his take" on the French tradition of serving cheese with an assortment of minced, fresh herbs, which guests sprinkled atop the cheese to suit their own palate. Here's one last bit of trivia: When you are purchasing Boursin, if the package does not say "all natural Gournay cheese on it", it is not authentic Boursin.  "Gournay" is the word François Boursin picked (naming it after the town he grew up in) when he was required to declare its origin to customs officials.  The Boursin brand was first advertised on television in France using the slogan, "Du pain, du vin, du Boursin", meaning, "some bread, some wine, some Boursin".

IMG_7519For my, Boursin cheese sauce:

2  tablespoons salted butter

1/2  teaspoon each: dehydrated minced garlic and onion, garlic and onion powder, sea salt and white pepper

1  cup whole milk

2  5.2-ounce wheels Boursin cheese

IMG_7521 IMG_7521 IMG_7521 IMG_7521 IMG_7521 IMG_7521 IMG_7521 IMG_7521~Step 1.  In a 1 1/2-quart saucepan, melt the butter over low heat.  Stir in the spices.  Add the milk and adjust heat to steaming -- do not simmer or boil.  Add one wheel of Boursin to the milk mixture, break it up into pieces with the side of a large spoon and stir until Boursin has melted into the mixture.  Add the second wheel of Boursin and repeat the process.  Remove from heat.

Toss 3/4-1 cup sauce into 12-16 ounces cooked pasta:

IMG_7554Easy Boursin Sauce for Pasta, Seafood & Veggies:  Recipe yields 2 cups/16 ounces cheese sauce, which is enough to sauce 1 1/2 -2 pounds pasta.  Reheat sauce gently on the stovetop or microwave.  Does not freeze well.

Special Equipment List:  1-cup measuring container; 1 1/2-quart saucepan w/lid; large spoon

6a0120a8551282970b022ad3ad8985200dCook's Note: While I am almost never without Boursin in my refrigerator, my ~ Buttery-Rich and Cream Cheesy Copycat Boursin ~, is almost as quick to make as Boursin sauce. Making a case for making Boursin is easy:  Sans the spices (which I have on hand all the time), you can make twice as much for half the price.  Example:  One wheel of store-bought Boursin costs almost $8.00.  I can make two wheels for slightly less than $4.00. Suffice it to say, "it makes cents".

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)


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