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230 g LANCEWOOD® Medium Fat Plain Cream Cheese
45 ml full cream milk
15 ml butter
15 ml lemon juice
5 ml Dijon mustard
a pinch of cayenne pepper
Melt cream cheese, milk and butter together over low heat. Add the lemon juice, mustard and cayenne pepper and stir until silky and smooth. Serve over Eggs Benedict. Delicious over asparagus or tender broccoli stems.
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