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


  1. 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). 



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