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1/2 cup mayonnaise
1 tablespoon dijon mustard
2 tablespoons prepared horseradish
1/2 teaspoon ground black pepper
3 ounces gorgonzola cheese
2 tablespoons white wine
How To Prepare:
Put all but 1oz of the cheese in a blender and blend well. Stir in the remaining cheese. Cover tightly and refrigerate at least 1 day before using.
To make this into a salad dressing: Put 3T of the prepared mayo blend in a blender and add 3T white wine vinegar, blend well, then slowly drizzle in 1/2 cup very light olive oil or grapeseed oil. This does not keep well -maybe 2-3 days. Great on pork and heartier fish (Like salmon) also as a dipping sauce for shrimp. Pepper is 'to taste' but I found that more is better in this one!
Carbs per serving - include all nutritional information if known: