Halogen Ovens and and introducing Dehydrators

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