Sunday, January 10, 2010

Blue Cheese Sauce

This is the sauce we used to top off our beef tenderloin and mushroom ragout recipe. It is very decadent, so just drizzle a bit as a garnish. If you have any leftover sauce, it’s great on anything; we’ve used it on salads, burgers, even French fries; it’s addictive!

Blue Cheese Sauce
Makes 2 cups
½ cup light sour cream
¼ cup half and half
¼ cup low-fat milk
8 oz. blue cheese (a soft variety)
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce

Place all ingredients in a food processor and blend on high until smooth and thin enough to drizzle. If it’s too thick, add a bit more milk but not to the point it is runny. Transfer to a squeeze bottle. Keep refrigerated for up to a week.

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