Instructions: 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. Season with salt and cracked pepper. With the machine running, slowly add the cream and combine until velvety and creamy.
** If the glacage does not have a ribbon-like texture, add a little more cream.

This recipe yields about 2 1/2 cups.

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