Blue Butter
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings.
- 2ounces blue cheese, at room temperature
- 4tablespoons (½ stick) unsalted butter, at room temperature
- Salt and black pepper (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
152 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 164 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cream the cheese and butter together with a fork; add salt and pepper if using. Roll into a log, wrap tightly, chill until firm and cut into thick slices to top the roast before slicing. Or serve the softened mixture by the spoonful after slicing.
Private Notes
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Cooking Notes
Catherine DiNardo
I liked this but for my taste there needs to be much more blue cheese. I doubled the amount and would have added even more if I had it available. Served it softened over sliced grass-fed steak prepared sous vide at 133 degrees and then seared in a little butter with herbs -- it was a nice addition.
Karen L Davis
Oh, this is good -- and, of course, works on filets cooked on a grill, too. Doubled the blue cheese. Glad I did.
Mary T.
This is delicious! I added more blue cheese and because I had it Black Label Cambozola. It was delicious on sous-vide and grilled NY steaks. Some guests used it for the butter on their warm baguette. Later, when our arteries recovered, we still thought it was worth it.
Mary T.
This is delicious! I added more blue cheese and because I had it Black Label Cambozola. It was delicious on sous-vide and grilled NY steaks. Some guests used it for the butter on their warm baguette. Later, when our arteries recovered, we still thought it was worth it.
Chris
i wonder how this would be drizzled with runny honey...?
William Shaw
Maytag? That has always been my American blue cheese of choice, but I am open to suggestions.
CJ
Pointe Reyes. Great and a bit salty because of the grass near the ocean. I get it at Kroger, but Whole Foods has it, too.
Karen L Davis
Oh, this is good -- and, of course, works on filets cooked on a grill, too. Doubled the blue cheese. Glad I did.
Catherine DiNardo
I liked this but for my taste there needs to be much more blue cheese. I doubled the amount and would have added even more if I had it available. Served it softened over sliced grass-fed steak prepared sous vide at 133 degrees and then seared in a little butter with herbs -- it was a nice addition.
Marilyn
Make a double recipe!
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