Horseradish Sauce II

Horseradish Sauce II

6 Reviews 1 Pic
  • Prep

    45 m
  • Ready In

    45 m
EDDIEJORDAN
Recipe by  EDDIEJORDAN

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

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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Directions

  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.

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Reviews (6)

Rate This Recipe
BEARNESTA
11

BEARNESTA

Wonderful!!!!! Made my meal! I used a thick blue cheese dressing instead of crumbles...just to make it creamier. And I also used dijon mustard instead of powder. This sauce made my beef taste amazing. Thank you so much! Will use again and again!

Catherine
9

Catherine

I used sour cream instead of heavy cream. We made little sandwiches of beef tenderloin, arugula, and vidalia onion on ciabatta. This is an easy sauce to make that is absolutely delicious. Thank You!

radiocricket
4

radiocricket

Absolutely delicious! My husband and I followed the recipe exactly and we couldn't believe how good it was on our ribeye steaks. Our only "complaint" about the recipe is that we don't ever have heavy cream in the refridgerator so it will mean a trip to the store each time we want to make it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 244 cal
  • 12%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 3.6 g
  • 1%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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