Blue Cheese Butter is another variation on compound butter, in which some sort of flavoring or seasoning ingredient is incorporated into the butter.
Typically compound butter is rolled into cylinders and chilled or even frozen, and then slices or parts are served on steaks, fish or vegetables.
Blue cheese butter is especially delicious served with a grilled steak.
- 1 lb (4 sticks) butter (unsalted)
- 6 ounces blue cheese
- In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the blue cheese.
- Add the blue cheese and continue mashing/squishing/mixing the butter until fully mixed.
- Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
- Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed. Serve in thick slices atop a hot, freshly grilled steak.