Camembert Sauce

1. In a pot, melt the butter over low heat, add the flour and sauté briefly (prepare roux).

2. Then add the vegetable broth or milk and bring to a boil, stirring until a smooth sauce forms.

3. Remove the rind from the Camembert, cut into small pieces and add to the sauce. Stir until melted.

4. Add the grated nutmeg, honey mustard, pepper and a pinch of sugar.

5. Stir in the crème fraîche and season the sauce with salt, pepper and cayenne pepper.

Notes

• The sauce should not boil anymore after the Camembert has been added
• If the sauce becomes too thick, add a little more broth or milk
• Remove the Camembert rind completely for the best texture
• Serve immediately as the sauce thickens when cooling