Brie Oil Is the Best Complex Oil
Do you know that scene from Twin Peaks where Jerry Horn gets so excited about his brie and butter sandwiches? It was me last night, only I was raving about complex oil and talking to my cat.
I, as you probably know, really love complex butter, especially when it comes to complementary dairy products, but brie butter toppled yogurt butter as my favorite brainchild. I tried it for the first time at OK Omens and happily realized that I can most likely do it myself. (However, I’m not going to try their cheddar beignets.)
It’s easy enough to do this: just mix equal parts (by weight) of butter and brie – this is the only time I recommend removing the skins – and blend them together in a food processor until smooth. Season to taste with layered salt. Ready.
The resulting pasty product has a dense, silky texture reminiscent of a cream cheese frosting, making it ideal for spreading and dipping. Somehow, both ingredients appear equally; almost as if they had agreed in turn. You get the brie right in front of you, but then the cheese gives way to its counterpart, giving way to a creamy, buttery aftertaste. Obviously, you should smear it on a baguette, but this oil deserves more creativity. Use it as a sauce for fruits and vegetables, especially apples and radishes for breakfast; spread it on a really good ham sandwich; or toast it for awesome cheese toast. (You can also eat with a spoon, which I did and honestly recommend.)