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Blue Cheese Sauce

  • Yield: About 1 cup


  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 4 ounces blue cheese, crumbled
  • 1 teaspoon Emerilís Red Pepper Sauce or other hot pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt


  • Put all the ingredients in a food processor or a blender and process until well blended. Pour into a bowl, cover, and refrigerate until ready to use. This keeps for three days refrigerated.