Along with tomato relish this is one of my favorite sauces and goes perfectly with your Halogen cooked Burgers.
Ingredients
1/4 pound (100gram) strong cheddar
16 ounces (450gram) cream cheese
1/2 pount ( 225gram) unsalted butter
1/8 Cup of whole whipping cream
10 stems of thyme leaves
3 or 4 sage leaves
4 3 inch sprigs of marjoram leaves
a 3 inch sprig of rosemary (needles only)
1 4” sprig of tarragon leaves
15 chives, minced
2 cloves fresh garlic
1/2 tsp freshly ground black pepper
1 tsp kosher salt
Method
Finely grate the cheddar and allow the butter and cheese to reach room temperature , put everything in a blender or food processor. blend it into a consistent paste and pour into any airtight tub. Keeps for 2 weeks in the fridge
Enjoy with potatoes , as a dip, or with burgers