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    You are in: Home / Recipes / Mock Boursin Au Poivre Recipe
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    Mock Boursin Au Poivre

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Miss Annie's Note:

    This cheese tastes a lot like French Boursin au Poivre. It is better if you make it a couple of days before serving. Prep time does not include setting time.

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    Cheese ...

    Units: US | Metric


    1. 1
      Blend cream cheese with garlic, caraway, basil, dill weed and chives.
    2. 2
      Pat into round, flat shape.
    3. 3
      Roll generously on all sides in lemon pepper.
    4. 4
      NOTE: This is better if you make it a few days ahead.
    5. 5
      It tastes a lot like French Boursin au Poivre.

    Ratings & Reviews:

    • on December 19, 2002


      excellent boursin replacement that's even better than the original at a fraction of the price! thanks so much

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    • on November 25, 2003


      The flavour of this was evry good, although the cream cheese was pretty runny after I had blended it with the other ingredients. I should have made this recipe a couple of days prior as suggested. Boursin is so expensive, it's great to have a substitute. I used the leftovers in between the breast and the skin of a freerange roast chicken and it was fabulous.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2003


      I really enjoyed this boursin! I served it with round crackers, along with a sauce made from wine, raspberry jam and balsamic vinegar and olive oil. Thank you so much for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mock Boursin Au Poivre

    Serving Size: 1 (234 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 803.6
    Calories from Fat 714
    Total Fat 79.4 g
    Saturated Fat 49.8 g
    Cholesterol 249.4 mg
    Sodium 672.3 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 0.9 g
    Sugars 0.5 g
    Protein 17.7 g

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