American | Blue Cheese Butter
Posted on January 18, 2014
Tasty over steak or burgers.
Yield: 30 servings
2 sticks of unsalted butter at room temperature
1/4 cup minced parsley
3 teaspoons fresh lemon juice
6 ounces of creamy blue cheese
1/2 teaspoon salt
5 turns of freshly ground pepper
Place the butter in the bowl of a food processor. Add the remaining ingredients and mix well.
Place butter mixture on a large sheet of plastic wrap and form into a cylinder, about 1 1/2 inches in diameter. Roll up in the plastic wrap, pushing as you go, to form a tight log. Refrigerate or freeze until needed. Can freeze up to 6 months. (I used a small ice cream scoop, 1 tablespoon size, to make small balls. Then I individually wrapped the balls in Saran wrap and put them in a Ziplock bag for freezing. This way you can take individual servings out of the freezer.)
(Ref. "Grilled Ribeye Steaks with Blue Cheese Maitre d' Butter", "Favorite Recipe's from Chicago's Great Restaurants" class at Sur La Table.)