Blue Cheese and Garlic Compound Butter

Make that steak or vegetables pop with this wonderful blue cheese and garlic compound butter. Add layers of butter, garlic, and blue cheese to make the meal extra special.

Table of Contents

• Introduction
• 🧂Ingredients
• 👨‍🍳Uses
• ❄️Storage
• 🐄Steak Recipes
• 🖼️Step-by-Step Instructions
• 📖 Recipe

Introduction

There are as many compound butter recipes as there are people. Well almost.

After reading many of these recipes, we came up with what my wife really wanted, great blue cheese taste with a bunch of garlic and butter. We have repeated this many times since.

My Rating

Excellent addition to steak, veggies, or even a baked potato.

🧂Ingredients

The Butter

I use regular salted butter softened a little be sitting at room temperature or softened slightly in the microwave. If you use unsalted butter, you should add about one-quarter teaspoon of salt.

The Blue Cheese

Blue cheese crumbles are made for salad toppings and are perfect here but you can use any blue cheese you have and just break it up to incorporate it completely. ½ cup of crumbles is about 2 ozs of weight.

Other Ingredients

Now comes the fun. You can add almost anything you think would be good: Garlic, fresh herbs, shallots, scallions, spices, zest from fruits, cheeses, but almost anything you want. Now, I think the combination I have here is exceptionally good, and my wife has made me repeat it many times.

👨‍🍳Uses

Most commonly, compound butter is added to steaks. We commonly use it on strip steaks to make them exceptional for special dinners. But use it on any steak like ribeye or t-bones.

It will also add a ton of flavor to vegetables or a baked potato.

A little goes long ways. A tablespoon or two is more than enough for lots of flavors.

❄️Storage

While butter stores well, there are fresh components here. I feel that 3 to 4 days refrigerated is as long as I would trust it.

For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.

🐄Steak Recipes

Pan Seared Oven Roasted Strip Steak

How to Grill a Strip Steak on a Gas Grill

How to Grill a Ribeye Steak on a Gas Grill

How to Grill a T-bone or Porterhouse Steak - A Tutorial

🖼️Step-by-Step Instructions

Allow one stick ( ½ cup) butter to come to room temperature. You can speed that up some with the microwave.

Combine with ½ cup blue cheese crumbles. One tablespoon fresh chopped parsley, one teaspoon dry basil, and two cloves crushed garlic.

Form into a roll in parchment paper and allow to firm up in a refrigerator for 1-2 hours before serving.

📖 Recipe

Blue Cheese and Garlic Compound Butter

From Dan Mikesell AKA DrDan

Make that steak or vegetables pop with this wonderful blue cheese and garlic compound butter. Add layers of butter, garlic, and blue cheese to make the meal extra special.

Tap to leave a Rating

4.55 from 22 votes

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Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 2 hours 5 minutes

Servings #/Adjust if desired 12

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Ingredients

US Customary - Convert to Metric

• ▢ ½ cup butter - with salt or add ¼ teaspoon kosher salt if unsalted butter
• ▢ ½ cup blue cheese crumbs
• ▢ 1 tablespoon parsley - fresh
• ▢ 1 teaspoon basal
• ▢ 2 cloves garlic - crushed

Instructions

• Allow one stick ( ½ cup) butter to come to room temperature. You can speed that up some with the microwave.
• Combine with ½ cup blue cheese crumbles. One tablespoon fresh chopped parsley, one teaspoon dry basil and two cloves crushed garlic.
• Form into a roll in parchment paper and allow to firm up in a refrigerator for 1-2 hours before serving.

Recipe Notes

Pro Tips

1. Use softened butter to make mixing easier.
2. I suggest salted butter but if you use unsalted butter, add ¼ teaspoon salt per stick of butter.
3. Add other ingredients if you want.
4. You can use blue cheese other than crumbles if you break it up. ½ cup of crumbles is about 2 ozs of weight.
5. While butter stores well, there are fresh components here. I feel that 3 to 4 days refrigerated is as long as I would trust it.
6. For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.
7. Good on any type of steak along with vegetables and potatoes.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 89 kcalCarbohydrates : 1 gProtein : 1 gFat : 9 gSaturated Fat : 6 gCholesterol : 25 mgSodium : 146 mgPotassium : 14 mgSugar : 1 gVitamin A : 307 IUVitamin C : 1 mgCalcium : 33 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :American

Cuisine :American

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Editor's Note: Originally Published July 10, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.