Chevre Chive Sauce







This sauce can be poured over steak, hamburgers, plain chicken breast or roasted zucchini, asparagus or sugar snap peas.


  • 15 tsp of finely minced chives
  • 1 tsp crushed garlic
  • 12 oz of chevre goat cheese
  • 10 tablespoon EVOO
  • 3 tablespoon water


  1. Blend the chevre with 5 tablespoons EVOO.
  2. On high heat, warm a pot and add 5 tablespoons of EVOO.
  3. Flavor the oil by adding and stirring in the minced garlic and chives.
  4. After the chives and garlic are very slightly golden, add the chevre and oil mixture.
  5. Stir the sauce for a few minutes on low heat.
  6. Serve as a warm sauce.
  7. Optional: Pour it into a serving bowl and let the sauce cool. Then mix in 3 tablespoons of water and serve (mix well).