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
- 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).