Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
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.
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: