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Smooth Cream

Just about anything (white wine, cheeses, even herbs) can be blended with this for a unique taste. Careful, though, if you’re out for “lemony”, because juice can curdle the milk; best use zest. Great on pasta, potatoes, or vegetables.

Ingredients:

2 Tablespoons butter

2 Tablespoons all-purpose flour

1 cup heavy cream

1 cup melted cream cheese

A dash (1/16 teaspoon) of white pepper

A dash (1/16 teaspoon) of salt

Directions

In a pan on medium heat, melt butter.

Slowly add flour, and stir to form a paste.

Add cream,

Stir until smooth.

Add melted cream cheese.

Stir until smooth.

Turn up heat and bring mixture to a soft boil.

Stir constantly until you have a thick sauce.

Add pepper and salt.

Divide by 4 if you’re cooking for yourself.