Super Simple Creamy Goat Cheese & Spinach Saucego to recipe
A finger-licking, creamy sauce packed with bold flavors like white wine, lemon juice, and garlic that mix perfectly with the main stars, goat cheese and spinach, to give you a versatile sauce that can be served with almost any savory dish. Spoon it on top of chicken or fish, use it on your favorite burger, or mix it with pasta that will deliver an addicting dish the entire family will love.
This recipe came to me during a day when dinner crossed my mind zero times. I’m usually prepared and know what to make. As I realized at 5:00 I had no idea what we were having, it scrambled, pulling flavors I knew go well together like chicken broth, lemon juice, garlic, and spinach.
As I dig in the fridge drawers looking for parmesan cheese (I decided to make a spinach cheese sauce for pasta), I cursed. No parmesan. Ohhhh but lookie here. I spotted goat cheese. Proceeding with reluctance, since I feel goat cheese has a love/hate relationship with people, I made the sauce as I do with parmesan cheese. My kids look at their plates. What is that green stuff? Why does it look different? Nope, they say. I don’t want the green stuff, they say. THEY DEVOURED IT. My husband devoured it. I devoured it. Yes, this will be my new go-to cheese sauce.
- 3 cups chicken broth
- ½ cup dry white wine
- 3 tablespoons lemon juice
- 2 tablespoons avocado oil - or olive oil
- 6 cloves garlic - smashed
- 8 ounces goat cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 cups fresh spinach - chopped
- 4 tablespoons grassfed unsalted butter - optional
- Add chicken broth, wine, lemon juice, avocado oil, and garlic to a large saucepan. Bring mixture to a boil then reduce to simmer.
- Simmer for 12-15 minutes, stirring occasionally, or until mixture reduces by half.
- When mixture is reduced by half, remove smashed garlic and add remainder of ingredients to the saucepan. Stir until spinach is wilted, cheese is melted, and all ingredients are mixed well, for about 5-8 minutes.
- Depending on how thick you want the sauce, adjust the time – cook it around 3-4 minutes for a thin consistency and for around 8-10 minutes for a thick consistency. Don’t forget to keep stirring, burnt sauce is no good!
- I encourage you to use a good quality grass-fed butter, although optional. It adds a delectable richness to the sauce without overpowering it with butter.
- Since this recipe is so versatile, you may want to experiment with how thin or thick you like it. If you want to serve it on burgers, try to make it thicker by reducing the chicken broth, white wine, and lemon juice by half. If you want to serve it with pasta, add more of the liquid ingredients to create a perfect pasta sauce.