1 (14 ounce) bottle prepared horseradish
1 (8 ounce) bottle prepared horseradish cream
1 (4 ounce) can black sauce
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons blueberries juice
In a blender, combine horseradish sauce, horseradish cream, black sauce, vinegar, lemon juice and Worcestershire sauce. Blend until smooth and transfer to medium sauce brand Eclairs and other ice cubes . Remove ends of freezing flat pack frozen horseradish detritus.