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    🏠Home » Recipes » Sauces, Rubs, and Seasonings Recipes

    Blue Cheese Compound Butter

    Jan 19, 2023 by Dan Mikesell AKA DrDan · Last modified: Aug 4, 2023 · 10 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.49 from 52 votes

    Blue Cheese Compound Butter makes steaks and vegetables pop with flavor. Add layers of flavor to make your meal extra special with this easy recipe.

    blue cheese compound butter on strip steak
    Jump To:
    • 🧂Ingredients
    • 👨‍🍳How to Make Compound Butter
    • Uses
    • ❄️Storage
    • ❓FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    • Blue Cheese Compound Butter
    Blue ribbon divider used for visual effect

    Compound butter is to compliment the flavors of steaks and vegetables. It is very easy to mix the perfect compound butter for your taste. And a little goes a long way, so make a batch and freeze individual pats for future use.

    The perfect final touch for steaks like Grilled Filet Mignon, Grilled Strip Steak, Grilled Ribeye Steak, and T-bone or Porterhouse Steak. Also, on Oven Strip Steak and Oven Filet Mignon.

    This recipe is featured in Mother's Day Recipes, Father's Day Steak Recipes and Valentine Day Recipes roundups.

    🧂Ingredients

    • Butter—Salted butter softened a little by sitting at room temperature or softened slightly in the microwave. If you use unsalted butter, add about one-quarter teaspoon of salt.
    • Blue Cheese—Blue cheese crumbles are made for salad toppings and are perfect here, but you can use any blue cheese you have and break it up to incorporate it completely. ½ cup of crumbles is about 2 oz of weight.
    • Other Ingredients—This version has crushed garlic, fresh parsley, and basal.

    👨‍🍳How to Make Compound Butter

    1. Allow the butter to come to room temperature.
    2. Combine the butter with blue cheese crumbles, fresh chopped parsley, dry basil, and crushed garlic.
    3. Form into a roll in parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats and serving.

    Uses

    Most commonly, compound butter is added to steaks but it will also add a ton of flavor to vegetables or baked potatoes.

    A little goes a long way. 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 it tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.

    ❓FAQs

    What herbs and spices can be used in compound butter?

    The common additions are fresh herbs like parsley, rosemary leaves, chives, thyme, sage, and oregano.
    Other ingredients: garlic, shallots, scallions, zest from fruits, and different cheeses like Parmesan or cheddar. Some compound butter will have red pepper flakes for a touch of heat.

    Should I melt the butter and blue cheese to combine?

    No, they should be soft and mixed together for some texture. You do not want complete blending.

    Do you add compound butter to steaks during cooking or after?

    Add during serving. Well-cooked quality steaks will develop their flavors, and the compound butter is to compliment and add a layer of flavor to every bit.

    While you can add it during cooking, much of it will melt off the steaks.

    Blue ribbon divider used for visual effect
    ↑Jump to Table of Contents

    This recipe is listed in these categories. See them for more similar recipes.

    Beef Recipes, Sauces, Rubs, and Seasonings Recipes
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    Step-by-Step Photo Instructions

    blue cheese and ingredients for compound butter

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

    mixing compound butter in small bowl with fork

    Combine the soft butter with ½ cup of blue cheese crumbles, 1 tablespoon of freshly chopped parsley, 1 teaspoon of dry basil, and 2 cloves of crushed garlic.

    rolling a log of compound butter in parchment paper

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

    pat of compound butter on grilled strip steak

    Serve on steaks or vegetables.

    ↑Jump to Table of Contents

    📖 Recipe

    Blue Cheese Compound Butter on a strip steak

    Blue Cheese Compound Butter

    From Dan Mikesell AKA DrDan
    Blue Cheese Compound Butter makes steaks and vegetables pop with flavor. Add layers of flavor to make your meal extra special with this easy recipe.
    Tap to leave a Rating
    4.49 from 52 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 2 hours hours 5 minutes minutes
    Servings #/Adjust if desired 12

    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
    Prevent your screen from going dark

    Instructions

    • Allow one stick ( ½ cup) of butter to come to room temperature. You can speed that up some with the microwave.
      blue cheese and ingredients for compound butter
    • Combine the soft butter with ½ cup of blue cheese crumbles, 1 tablespoon of freshly chopped parsley, 1 teaspoon of dry basil, and 2 cloves of crushed garlic.
      mixing compound butter in small bowl with fork
    • Form into a roll in parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats for serving.
      rolling a log of compound butter in parchment paper
    • Serve on steaks or vegetables.
      blue cheese compound butter on strip steak
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    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 you want.
    4. You can use blue cheese other than crumbles if you break it up. ½ cup of crumbles is about 2 oz of weight.
    5. While butter stores well, there are fresh components here. 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 it tight, and lay it flat in a ZipLock bag 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 Estimate

    Calories : 89 kcal (4%)Carbohydrates : 1 gProtein : 1 g (2%)Fat : 9 g (14%)Saturated Fat : 6 g (30%)Cholesterol : 25 mg (8%)Sodium : 146 mg (6%)Potassium : 14 mgSugar : 1 g (1%)Vitamin A : 307 IU (6%)Vitamin C : 1 mg (1%)Calcium : 33 mg (3%)Iron : 1 mg (6%)
    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

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

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

    Lilly and Molly sharing a stick

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    1. Susan

      July 09, 2022 at 3:27 pm

      5 stars
      I love this recipe, I spread it on garlic bread and broil until it's bubbly and starts to brown....never any left overs.

      Reply
    2. Ginger Ward

      June 08, 2019 at 7:28 pm

      5 stars
      Yummy! So good. Thank you so much for sharing.

      Reply
    3. Christine @ myblissfulmess

      December 30, 2018 at 2:06 pm

      For Christmas dinner, we decided to step outside the box, but only a little bit, and grill steaks for our main dish. We found beautiful steaks on sale and I liked the fact that The Hubs can do the grilling, while I take care of the side dishes, instead of me doing it all. To make these steaks extra special for Christmas, I made this compound butter to melt on top of them. It's incredibly delicious! Everyone loved it, especially The Hubs! This was better than any steakhouse recipe we've ever had. So delicious!

      Reply
      • DrDan

        December 31, 2018 at 1:22 pm

        Hi Christine,
        Welcome to the blog.
        This is something special I started doing for my wife. She is a blue cheese and garlic hound. But I love it too.
        Thanks for the note and Happy New Years.
        Dan

    4. Ann

      July 16, 2018 at 7:40 pm

      I made the Blue Cheese Butter and it was awesome

      Reply
    5. Ann

      July 05, 2018 at 7:49 pm

      Can you freeze this?

      Reply
      • DrDan

        July 05, 2018 at 8:27 pm

        Yes, I do it all the time. Cut into serving size pats. Good frozen for 2-3 months.

    6. Susan B.

      July 02, 2018 at 9:28 pm

      How much is a serving as far as ounces or grams? I see there are 12 servings but I can’t find what is considered a serving. Thank you.

      Reply
      • DrDan

        July 02, 2018 at 10:05 pm

        Total recipe makes 1 cup in volume (about 6 oz of weight since the blue cheese crumbles are less dense).

        Think of a 1 tablespoon pat of butter. It will be about 1/3 larger and weight about 1/2 oz. So a good size chunk.

    7. Tim Daugherty

      January 14, 2018 at 2:16 pm

      Made this today for my bacon wraped filet. What a treat, thanks much for posting.

      Reply

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