Sauce à la Jeannine

Name: Sauce à la Jeannine
Ingredients: 1 TBS. olive oil; 1 8-oz. package cream cheese at room temperature; 1 tsp. Lea & Perrins Worcestershire sauce; 1 tsp. Louisiana hot sauce; Pimento olives (salad olives) and a little juice; Pimento olives (salad olives) and a little juice; Pimento olives (salad olives) and a little juice; Crisp bacon, crumbled; Dry white wine

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

1 TBS. olive oil
1 8-oz. package cream cheese at

Sauce
Gluten-free

Method

Heat olive oil slightly in bottom of double boiler. Add cream cheese to oil and melt and beat together. After oil and cheese are well combined, add Worcestershire and Louisiana hot sauce and olives in some juice of themselves. Then if it needs a little more liquid, put in some white wine. If you like bacon, put that in now.