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Blue Cheese & Garlic Compound Butter

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Blue Cheese & Garlic Compound Butter
  • 1 pound unsalted butter, softened to room temperature
  • 3 tablespoons roasted garlic cloves, mashed into a paste
  • 1 tablespoon sea salt
  • 1 teaspoon cracked black pepper
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 6 ounces crumbled blue cheese

In a bowl, combine butter, garlic, sea salt, pepper, lemon juice, and parsley and mix. With a rubber spatula slowly fold in the blue cheese to incorporate, being careful not to overmix. Lay a 2-foot long piece of plastic wrap on a flat surface. Use the spatula to spread the compound butter into an even 2-inch layer, leaving 6 inches on each end. Carefully roll up the butter and twist the ends to form a log shape. Once chilled, slice into pats and serve on your favorite Certified Piedmontese steaks.

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