Boursin and Dijon Cream Sauce


  • 1lb Goat Cheese
  • 1.5lbs cream cheese (softened to room temp)
  • 1/4 lb of plugra
  • 1tsp granulated garlic
  • 1 tsp granulated onion
  • 1.5 tsp salt blend
  • 1/2oz parsley, fine chopped
  • 1/2oz chive, fine sliced


  1. Whip cheese and butter until almost double in volume add seasonings and whip again briefly.
  2. Finish with parsley and chive.

Dijon Cream Sauce:

  • 3 Tbsp. chopped garlic
  • 3 Tbsp. clarified butter blend
  • 2c White Wine
  • 2Foz Dijon mustard
  • 2c chicken stock
  • 1 qt heavy cream
  • salt
  • Saut├ęd garlic


  1. Deglaze with wine and reduce by 2/3
  2. Add Dijon and stir till smooth
  3. Add stock reduce by 1/2 add cream, reduce till thickened. season and hold till service.


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