Boudreaux’s Blue Cheese Sauce for Filet Mignon

  • Yield: 1/2 cups


4ounces blue cheese, crumbled
2teaspoons Worcestershire sauce
1/4cup buttermilk
1teaspoon Louisiana hot sauce
1/2teaspoon 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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