Roquefort and Almond Sauce for Fondue

INGREDIENTS

3/4 pound Roquefort cheese
1/4 cup almonds, finely chopped
3/4 cup butter, soft
1/2 teaspoon Tracklements Black Mustard
Few drops angostura bitters
1/2 cup heavy sweet cream

DIRECTIONS

Here is a recipe that requires no cooking, just mixing and refrigerating. The Roquefort cheese should be brought to room temperature until it is quite soft. Then it should be combined with the rest of the ingredients and mixed well. The mixture is placed covered in the refrigerator for 3 hours or more. Before serving, this sauce should be brought to room temperature for 2 hours so that it will be soft enough to whip to a fluff.

Recipe from: MEAT by The Lobels