Horseradish Sauce II

This horseradish sauce, made with cream and blue cheese, goes will with roast beef and lamb.

Step: 1

Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

Per Serving: 244 calories; protein 3.3g; carbohydrates 3.6g; fat 24.7g; cholesterol 87.8mg; sodium 187mg.

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