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The Butcher’s Wife’s Blue Cheese Sauce for Beef

Yields1 Serving

 ½ cup Mayonnaise
 ½ cup Sour Cream
 8 oz Cream Cheese, softened to room temperature
 4 oz Stilton
 1 tbsp Sliced Scallions or Chopped Chives
 1 dash Worcestershire Sauce (small)
 ¼ tsp Kosher Salt
 ¼ tsp Freshly Ground Black Pepper
 Frank’s Red Hot to Taste (optional)

For a smooth sauce, process all the ingredients except onions or chives in a food processor until desired consistency.


For a chunkier sauce, mash the Stilton with a fork and add after the other ingredients have been processed or mixed by hand until smooth. Stir in the sliced scallions or chopped chives by hand.


Refrigerate 2 hours to 3 days.


Thin it out with a little buttermilk and use it on a Classic Iceberg Wedge, the perfect side dish for any entree.


Serve as a spread on grilled steak, on a roast beef sandwich, or on the Butcher’s Wife’s Filet of Beef Toasts that are the “little black dress” of appetizers.