I like to use shallot or a very small fresh onion when making this cheese, but you can easily substitute 2 cloves of minced garlic. Most recipes don’t call for cooking the garlic or onion, but I like to cook it for a few minutes over low heat just to soften the flavor a bit. Soft herbs like dill, basil, and chives are often used when making Boursin because they don’t require any cooking. If you would like to add a woody herb like rosemary, simply mince the rosemary and add it to the skillet at the end of the cooking time for the onion. I often add all of my minced herbs to the warm skillet before using. If you are using dried herbs, rub them between your fingers before incorporating and start with half the amount called for (1 Tablespoon), increasing if necessary to suit your taste.
Cuisine: French
Author: Jennifer from 1840 Farm
Ingredients
8ouncescream cheese, room temperature
4ouncesbutter,room temperature
2Tablespoonsheavy cream
1small shallot,minced finely
2Tablespoonsof your favorite fresh herbs(I like to use dill, basil, thyme, rosemary, and chive)
salt and pepper
Instructions
Add 1 Tablespoon of the butter to a small skillet set over medium low heat. After the butter has melted, add the minced shallot to the pan. Allow to cook for a few minutes until the onion is translucent. Keep the heat low to avoid browning the onion. Remove the skillet from the heat and add the herbs to the skillet, stirring to combine.
In the bowl of a food processor or a mixing bowl, combine the softened cream cheese and remaining butter. Mix the butter and cream cheese until it is completely smooth. Add the heavy cream and stir to combine.
Transfer the onions and herbs to the cream cheese mixture. Mix briefly to evenly distribute the herbs. Taste for seasoning, adding salt and black pepper as desired. Transfer the mixture to a Mason jar or other storage container, cover, and store in the refrigerator.
Notes
If you are planning to use Boursin as a spread, allow it to come to room temperature before using.