Glaze, Blue Cheese - For Beef Lc-2.9/sdairy- cheese, meat- beef, sauce 4 oz blue cheese; crumbled 3-4 6 large egg yolk 1 tsp worcestershire sauce 3 tbs lemon juice; 1 lemon 1/2 cup heavy cream salt and cracked black pepper BLUE CHEESE GLAZE In a food processor, puree the cheese, yolks, Worcestershire sauce and lemon juice together, until smooth, about 2 minutes. Season with salt and cracked pepper. With the machine running, slowly add the cream and combine until velvety and creamy. If the glaze does not have a ribbon like texture, add a little more NYC Nutrition Analysis (per serving or yield unit): water=51.87 g; calories=295.5; protein=10.9 g; total fat=26.93 g; carbohydrate=2.93 g; dietary fiber=0.05 g; ash=2.05 g; calcium=203.9 mg; phosphorus=250.7 mg; iron=0.98 mg; sodium=431.4 mg; potassium=132.9 mg; magnesium=11.54 mg; zinc=1.6 mg; copper=0.02 mg; manganese=0.02 mg; vitamin A=1132 IU; vitamin E=1.17 mg ATE; thiamin=0.06 mg; riboflavin=0.3 mg; niacin=0.31 mg; pantothenic acid=1.53 mg; vitamin B6=0.16 mg; folate=49.26 ug; vitamin B12=1.17 ug; vitamin C=5.44 mg; saturated fat=14.58 g; monounsaturated fat=8.33 g; polyunsaturated fat=1.69 g; cholesterol=381.4 mg; selenium=15.53 ug; refuse=0.%; %cal as carb:prot:fat=4:15:81; WW Pts=8.15; (incomplete analysis) |
