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4 tablespoons prepared mustard
2 tablespoons dijon mustard
2 ounces blue cheese, crumbled -- Roquefort, Gorgonzola, etc)
2 tablespoons white wine
1/2 teaspoon ground black pepper
How To Prepare:
Blend mustards, wine and pepper and warm in a saucepan until just warm to the touch. Remove from heat and stir in the crumbled cheese. Let cool to room temp. Refrigerate, covered tightly, for 1-2 days to blend flavors before using. This is great on chicken or beef, or used in a vinaigrette. Makes a little over 1/2 cup.
Carbs per serving - include all nutritional information if known: