Wooooo. That was some recipe! I have made it over and over, mostly in the summer and why I do not know, because it's amazing anytime of the year. In the winter, I might stir it into a sauce, mash it into baked potatoes, or add just a wee bit to a nice spinach soup or melting on top of a nice poached fish or broiled steak.
In the summer - it's a dip with fresh summer vegetables from the garden - especially sugar snap peas or extravagant sandwiches. Winner.
When you keep it in the fridge and then quickly pile it into a ramekin for dips, it tends to be a bit cold and flaky, but if you let it sit, it becomes creamy and very spreadable.
I once actually bought boursin at a supermarket, and was shocked that it was so ...well, fluffy and bland. This boursin is nothing like that, but smooth and loaded with flavor.
To make 1 1/2 cups of boursin:
8 ounces soft cream cheese
1/2 cup soft unsalted butter
1 T. fresh lemon juice
1/2 - to 1 teaspoon Worcestershire sauce
1/2 t. dry mustard (I use 1 t. Dijon prepared mustard)
2 T. minced fresh parsley ( I use flat leaf)
1 T. minced fresh chives or scallion greens
1 teaspoon dried tarragon, which has a stronger taste
1 minced or smashed garlic clove
salt to taste - I use kosher salt
She suggests putting it in a food processor, but I use a mixer. it comes out quite green if you use a food processor.
Place ingredients in a food processor or mixer and whiz or mix. Taste and add salt as needed.
Keep in fridge until ready to use. Let it warm to room temperature if you so desire.