Recipe courtesy of Laura Calder

Herbed Goat Cheese Sauce for Crudites

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: about 1-1/2 cups/375 ml
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3/4 cup/175 ml milk, plus more if needed

2 sprigs fresh rosemary, chopped

12 ounces/330 g fresh goat cheese

Zest and juice of 1 lemon, to taste

Freshly ground black pepper and salt, if needed

Serving suggestion: Serve with assorted raw vegetables.


  1. Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.

Cook’s Note

In place of the fresh rosemary, you could add fresh grated orange and lemon zest.

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