Boudreaux’s Blue Cheese Sauce for Filet Mignon
- Yield 1/2 cups
This is a great addition to beef or chicken.
- 4 ounces blue cheese, crumbled
- 2 teaspoons Worcestershire sauce
- 1/4 cup buttermilk
- 1 teaspoon Louisiana hot sauce
- 1/2 teaspoon freshly ground pepper
- Process the blue cheese, Worcestershire sauce, buttermilk, hot sauce and pepper in a blender until smooth.
Recipe reprinted with permission from The Junior League of Greater Covington’s Roux To Do (Junior League of Greater Covington, Louisiana, 2004).