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