Juliet Prowse's Herbed Cream Cheese Sauce
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!
6 ozcream cheese
1/2 cheavy cream
1shallot, finely minced
1 Tbspdry white wine
2 tsppeanut oil
1 Tbspfresh chives, finely chopped
1 Tbspfresh parsley, finely chopped
·salt and freshly ground pepper
How to Make Juliet Prowse's Herbed Cream Cheese Sauce
- 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.