Boursin Cheese
This homemade version of Boursin cheese is packed with delicious herb and garlic flavors. It’s so creamy and rich you won’t be able to stop eating it!
Servings 10
Equipment
- Food Processor
- Spatula
Ingredients
- 225 g Full-fat cream cheese (softened at room temperature)
- 60 g Butter (softened at room temperature)
- 1 clove Garlic (small)
- 1.5 teaspoon Dried chives
- ½ teaspoon Dried parsley
- ½ teaspoon Dried basil
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ⅛ teaspoon White pepper
- Fresh Lemon Juice (just a squeeze)
- ¼ teaspoon Salt (can increase to taste)
Instructions
- Put the cream cheese, butter, garlic clove, chives, parsley, basil, garlic powder, onion powder, and white pepper into the bowl of a food processor. Squeeze in a bit of lemon juice and puree on high speed.
- Continue to whip in the food processor, stopping as needed to scrape down the sides and make sure all the mixture is incorporated. Once the mixture is smooth and no butter and cream cheese lumps are remaining, taste the cheese spread. Season with a bit of salt and more lemon juice if necessary, then turn the food processor back on for a few seconds to incorporate and whip the Boursin up to a nice light texture.
- Transfer to an airtight container and store in the refrigerator for up to two weeks.
