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Roquefort Butter

Source: Fine Cooking - Issue 33
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Yields about 1 1/2 cups
1/2 pound (2 sticks) unsalted butter, at room temperature
2 shallots, sliced thin (about 2/3 cup)
1 clove garlic, minced
4 oz. roquefort cheese, crumbled
1 teaspoon fresh thyme leaves
1 tablespoon good-quality red wine vinegar
Coarse salt and freshly ground black pepper to taste
Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 minutes. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary.

This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months.

Serving size = 1 tablespoon

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 1 1/2 cups
Calories: 44
Fat. Total: 5g
Protein: 1g
Cholesterol: 12mg
Sodium: 44mg
% Cal. from Fat: 102%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: anne, CA Reviewed: 12/03/2006
this is perfect on grilled new york steaks with cab or cabernet franc. serve with potatoes and cucumber-tomato salad.
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