Boursin cream sauce recipe for steak

Boursin cream sauce recipe for steak

2-3 cloves garlic clove, mashed
pinch ocean salt
2 (8 oz) pkgs. cream cheese (70 degrees)
8 oz. tub sweet whipped butter
1/4 teaspoon. pepper
1/2 teaspoon. oregano
1/4 teaspoon. thyme
1/4 teaspoon. tulsi
1/4 teaspoon. sweet marjoram
1/4 teaspoon. dill

Process inside a blender or mixer until smooth. Refrigerate for twenty-four hrs before serving to provide flavors an opportunity to blend.

Excellent over roast beef in roll-up sandwiches or spread over steak or fish right before serving. Serve extra in small individual bowls quietly out of the box completed in upscale restaurants.

Keeps for five-seven days refrigerated and tightly covered.

Posted by: Belle

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