{"id":4442,"date":"2010-12-24T15:44:37","date_gmt":"2010-12-24T20:44:37","guid":{"rendered":"http:\/\/kevinbryant.com\/?p=4442"},"modified":"2010-12-24T15:44:37","modified_gmt":"2010-12-24T20:44:37","slug":"youve-got-to-try-this-sauce","status":"publish","type":"post","link":"https:\/\/www.kevinbryant.com\/kbarchive\/youve-got-to-try-this-sauce\/","title":{"rendered":"you’ve got to try this sauce!"},"content":{"rendered":"

I’m Smoking two Beef Tenderloins (Dad paid for it!) for tonight. My side of the family gets together on Christmas Eve. I experimented with an awesome sauce that’s not too horseradishy and a little cheesy. What the heck is Gorgonzola? was my questions to. It’s sort of like blue cheese.<\/p>\n

\"horseradish_sauce_16x9\"Gorgonzola\/horseradish Cream Sauce
\n4 cups heavy cream
\n3-4 ounces crumbly Gorgonzola cheese (not creamy or “dolce”)
\n3 Tablespoons freshly grated Parmesan cheese
\n3 Tablespoons minced fresh flat-leaf parsley
\n3\/4 teaspoon salt
\n3\/4 teaspoon freshly ground black pepper
\n4 Tablespoons prepared Horseradish
\nIn a large saucepan (cream expands and makes a mess!) over medium-high heat, bring cream to a full boil. Boil rapidly 45-50 minutes until thickened like a white sauce, stirring occasionally. Remove saucepan from heat, add all ingredients. Whisk rapidly until cheeses melt.<\/p>\n

To reheat, warm the sauce over low heat until melted, then whisk rapidly until sauce comes together.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m Smoking two Beef Tenderloins (Dad paid for it!) for tonight. My side of the family gets together on Christmas Eve. I experimented with an awesome sauce that’s not too horseradishy and a little cheesy. What the heck is Gorgonzola? was my questions to. It’s sort of like blue cheese. Gorgonzola\/horseradish Cream Sauce 4 cups […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3,1],"tags":[],"class_list":{"0":"post-4442","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-eats","7":"category-uncategorized","8":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2gEQ0-19E","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/posts\/4442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/comments?post=4442"}],"version-history":[{"count":0,"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/posts\/4442\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/media?parent=4442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/categories?post=4442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevinbryant.com\/kbarchive\/wp-json\/wp\/v2\/tags?post=4442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}