grill, smoker, thermometer, accessories ratings
×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum
(3) An all new expanded Temperature Guide Magnet
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

Homemade Boursin-Style Cheese Spread

If you haven't tasted Boursin (R), you're missing something. Boursin is a spreadable cow's milk cream cheese that comes in five flavors. My fave is flavored with garlic and herbs. It's great as a spread on a crusty baguette or on crackers or stuffed into jalapeño poppers. It is also wonderful as a sauce dolloped on a hot steak, asparagus, or in with mashed potatoes. Boursin was created in 1957 by Francois Boursin, a cheesemaker in Normandy, France. The brand is now owned by multi-national Unilever. You can buy Boursin in many groceries, but it is fairly easy to make something similar at home for a fraction of the cost.

Boursin Recipe

Yield. 8 ounces

Preparation time. 10 minutes

Ageing time. 4 hours or more is best

Ingredients

8 ounce brick of cream cheese (you can use low fat) or spreadable

1/2 teaspoon garlic powder

1/8 teaspoon salt

1/4 teaspoon freshly ground and finely ground black pepper

2 teaspoons fines herbes (Fines herbes is a classic mix you can buy in a bottle. It contains parsley, chives, tarragon, chervil, and occasionally marjoram)

Optional. Add 1/2 teaspoon chipotle powder.

Method

1) Let the cheese sit at room temp for about an hour to make it easy to mix. Low fat or spreadable cream cheese are easy to work in 15 minutes or less. Or microwave it for 10 seconds to soften it.

2) Blend in the seasonings with a fork. Let it age in the fridge for 4 hours or more if possible. This allows the oil-soluble flavors in the herbs to be extracted and marry with the cheese.

3) It is easier to spread on breads and crackers at room temperature. If there is any left over, plop it onto some plastic wrap and roll it into a ball with the plastic tight against it and refrigerate.

This page was revised on 8/5/07

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2005 - 2015 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted (some photos of commercial products such as grills were provided by the manufacturers and are under their copyright). This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.