Thyme Crem Sauce I Made It

Thyme Crem Sauce

pointsevenout 11 years ago
Recipe by Grizzlybear: Thyme Cream Sauce
Nice sauce. Amplifies the flavor of the Boursin cheese. Takes 20 minutes to simmer to get thicker then 3 minutes to melt in the butter at the end.

This is going on some Swedish meatballs and linguine this weekend.
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NPMarie 11 years ago said:

Looks so flavorful..sounds perfect for Swedish meatballs! Nice pic P7O! Bookmarked to try..

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pointsevenout 11 years ago said:

Store didn't have any linguine. Had to settle for fettuccine. Don't know that there is a great difference between the two.

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frankieanne 11 years ago said:

So, I guess if you didn't have Boursin cheese for this you could use the cream cheese/butter ratio? Interesting. I've never heard of Boursin cheese!

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pointsevenout 11 years ago said:

We're on the same learning curve. It's what's so great about trying out new recipes.
Some French guy, you guessed it, named Boursin was the first to make this cheese. It's a soft white cheese.

Boursin [boor-SAN] This creamy cheese from France is usually flavored with herbs, garlic or coarse ground pepper. It's mild and delicate, and goes well with fresh bread and dry white wine. Boursin is considered better than some other flavored spreadable cheeses, like Alouette or Rondelé, but none of these cheeses are well regarded by gourmets. Store Boursin in the refrigerator but bring it to room temperature before serving. Eat it within a few days of purchase.

Substitutes: Rondelé (a cheaper domestic imitation) OR Alouette (also a cheaper domestic imitation) OR Mix together in a food processor using a steel blade: 8 ounces of cream cheese, 4 tablespoons butter, 1 teaspoon minced parsley, 1 teaspoon Italian seasoning, 1/2 teaspoon minced garlic, 1/4 teaspoon ground pepper. Chill for several hours before serving. OR chèvre frais

Definitions taken from the Cook's Thesaurus.

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frankieanne 11 years ago said:

Interesting, pso. Funny, but I've heard of Alouette cheese - or have seen it, I should say. Thank you for the cheese lesson. :)

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mommyluvs2cook 11 years ago said:

Haha I left the other comment before seeing this, which PSO explained a lot better. I have actually never heard of Alouette cheese, or Rondele! I have never thought of using the boursin to add in a sauce. I do buy it in bulk at Sams cause the kiddos seriously eat it for snacks all the time. I'm not sure about the few day's points cause ours last months....so that may be a little off....unless it's some fresh made kind I don't know about.

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pointsevenout 11 years ago said:

I've had Alouette cheese before. It is very expensive and tastes great. It comes in a square flat brick size about 5 oz. It is tri-colored striped in flavors. Garlic and herb, tomato and another one that I can't remember. And has a nut crumb crust along the outside but not the top and bottom. I had to make myself stop buying it. It was breaking my wallet. I always thought Alouette was a brand name and not a type of cheese.

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