Juliet Prowse's Herbed Cream Cheese Sauce

Martha Price


For those of you too young to remember, Juliet Prowse was a beautiful and talented dancer, star of stage and screen, and at one time engaged to Frank Sinatra. She passed away in 1996 at the age of 59, after a years-long battle with pancreatic cancer.
She must have also been a stellar cook, because this recipe she contributed to a small cookbook is delicious! This sauce can be served on cooked vegetables... chicken breasts... as a dip... just use your imagination!

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about 1 cup


10 Min




6 oz
cream cheese
1/2 c
heavy cream
shallot, finely minced
1 Tbsp
dry white wine
2 tsp
peanut oil
1 Tbsp
fresh chives, finely chopped
1 Tbsp
fresh parsley, finely chopped
salt and freshly ground pepper

Directions Step-By-Step

Allow the cream cheese to come to room temperature. In blender, blend the cream cheese, heavy cream, wine, oil, and shallot until well blended.
Transfer mixture to a bowl and stir in the parsley and chives. Season to taste with salt and pepper.
It will be almost a sauce in thickness.

About this Recipe

Course/Dish: Dips, Other Sauces
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy