Cheese dip
3 servings
20 minutes
Cheese dip is a delicate, velvety sauce that perfectly complements snacks and hot dishes. Its origins trace back to Italian cuisine, known for its mastery in creating refined cheese sauces. The flavor of this dip harmoniously combines the creamy softness of 'Lambert' cheese, the slight acidity of white wine vinegar, and fresh citrus notes of lemon juice. It is ideal for dipping crispy bread, vegetables or crackers and pairs wonderfully with meat and fish dishes, enhancing their aroma. It is prepared using a water bath method which gives it a smooth, silky texture. Due to its versatility, cheese dip becomes the star of any feast, adding special sophistication and rich flavor to dishes.
1
Grate the cheese on a fine grater. Melt the butter.
- Lambert cream cheese 55% fat: 100 g
- Butter: 300 g
2
Add 4 tablespoons of water, 2 tablespoons of vinegar, a pinch of salt, and a pinch of pepper to a saucepan, and reduce by 2/3.
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Place in a water bath, add the yolks, cheese, and mix the sauce to a creamy consistency by adding melted butter in small portions.
- Egg yolk: 3 pieces
- Lambert cream cheese 55% fat: 100 g
- Butter: 300 g
4
Season with lemon juice.
- Lemon juice: 2 tablespoons