POINT REYES ORIGINAL BLUE CHEESE COMPOUND BUTTER
This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter sit at room temperature for thirty minutes before cutting medallions and serving on steaks, veal chops and hamburgers.
Provided by Brandess
Categories Savory
Time 10m
Yield 1 log, 20 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.
- In a mixing bowl, cream the butter. Stir in the mustard, thyme and salt. Fold in the blue cheese and gently blend until all is incorporated. Taste for seasoning and add salt if desired.
- With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.
- From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven or grill.
Nutrition Facts : Calories 163.2, Fat 17.1, SaturatedFat 10.9, Cholesterol 45.1, Sodium 205.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 2.6
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Akosua Eunice
[email protected]I'm not a big fan of blue cheese, but I tried this recipe anyway, and I was pleasantly surprised. The flavor of the blue cheese was not too overpowering, and it paired well with the butter.
Aleah Khan
[email protected]This compound butter is a great way to use up leftover blue cheese. I also added some chopped walnuts, which gave it a nice crunch.
uros novakovic
[email protected]I love the salty, tangy flavor of blue cheese. This compound butter is a great way to add that flavor to your favorite dishes.
Qaisar AD
[email protected]This is a great recipe for a quick and easy appetizer. I served it with crackers and fruit, and it was a big success.
Shri King ramcharan
[email protected]I made this butter for a party, and it was a big hit. Everyone loved it! I will definitely be making it again.
Keabetswe Ngobese
[email protected]This compound butter is a must-try for blue cheese lovers. It's so versatile and can be used on various dishes. I've used it on steak, chicken, fish, and vegetables, and it's always a hit.
Jakir Hossan
[email protected]I was surprised at how easy this recipe was to make. I didn't have any blue cheese on hand, so I used gorgonzola instead. It turned out great!
phemelo nani
[email protected]This was my first time making compound butter, and it was a success! The blue cheese flavor was subtle but still noticeable. I used it on a baked potato, and it was a nice change from the usual sour cream and butter.
Sabir Husen
[email protected]This compound butter is a great way to add flavor to your favorite dishes. I used it on roasted vegetables, and they turned out crispy and delicious. I highly recommend this recipe!
Tanvir Ahmed Bappi
[email protected]I added some fresh herbs to the butter, which gave it an extra layer of flavor. I also used it to make a grilled cheese sandwich, and it was the best grilled cheese sandwich I've ever had.
Megan Saunders
[email protected]I love blue cheese, so I was excited to try this recipe. It was easy to make and turned out fantastic! I used it on crackers and bread, and it was a big treat.
Morgan Fuller
[email protected]This was an amazing compound butter. The flavor of the blue cheese was sharp and tangy, and it paired perfectly with the richness of the butter. I used it on grilled steak, and it was a huge hit with my family.