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Brie Gravy

I finally found my hand written recipe for "Brie Gravy", tucked inside an old cookbook. I have been searching for it for years. It is modified from the recipe "Crème de Brie", which I discovered in an obscure 1960s French cookbook, author unknown.

It is an extraordinarily indulgent sauce. Pure Brie with a few aromatics, celery and onion. In a simple stock base. Beautiful.

Here I have paired it with a bacon egg biscuit, highly recommended! Enjoy it as a pasta sauce, a soup, on cornbread with my date fruit butter, drizzled on beef tenderloin, on a grilled fruit salad ...

The seasonings and ingredients are intentionally very few. Ensure you buy a high quality Brie. There is a lot of room to be creative with this recipe; adding herbs and spices, changing the stock for other liquids, adding proteins like enjoy! Let me know how you make it your own! And send pics!

Prep Time: 20 minutes Yield: 4 cups


2 tablespoons olive oil

1 cup coarsely chopped white or yellow onion

1 cup coarsely chopped celery

2 cups, 16 ounces, chicken or vegetable stock

1 8 ounce wheel of Brie, with rind left on, cut into small chunks

1/2 teaspoon black pepper

1/2 teaspoon white pepper

dash cayenne pepper

salt to taste

dash of lemon juice

In a medium saucepan, over medium heat, add the olive oil, onions, and celery. Cook until translucent, approximately 5-6 minutes. Add in the chicken or vegetable stock, scraping the bottom of the saucepan to incorporate all ingredients.

Adjust heat if necessary, and allow the liquid to slow simmer for another several minutes. Reduce heat to medium low. In stages, stir in the Brie chunks, stirring well until smooth. You may find that a few pieces of rind are resistant to melting, if so, pick them out and discard them. Add the black and white peppers, optional dash of cayenne, salt to taste, and lemon juice.

Remove from heat, let cool slightly, then carefully process the mixture with a food processor or Vitamix blender. You can also use a hand blender, but for most luxurious results, process the mixture with a high quality blender or food processor.

Store in the refrigerator for 4 days, or 3 months in the freezer.

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