Blue Cheese Glacage

• 3 to 4 ounces Maytag Blue Cheese, crumbled
• 6 eggs yolks
• 1 teaspoon Worcestershire sauce
• Juice of one lemon
• Salt and cracked black pepper
• 1/2 cup heavy cream

1. In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce and juice of one lemon together, until smooth, about 2 minutes.
2. Season with salt and cracked pepper.
3. With the machine running, slowly add the cream and combine until velvety and creamy.
4. **If the glacage does not have a ribbon like texture, add a little more cream.

cheese, eggs yolks, worcestershire sauce, lemon, salt, heavy cream

Taken from www.foodnetwork.com/recipes/emeril-lagasse/blue-cheese-glacage-recipe.html (may not work)