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!

★★★★★ 1 vote
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


1Allow the cream cheese to come to room temperature. In blender, blend the cream cheese, heavy cream, wine, oil, and shallot until well blended.
2Transfer 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