1/2cupbutterwith salt or add 1/4 teaspoon kosher salt if unsalted butter
1/2cupblue cheese crumbs
Allow one stick ( 1/2 cup) butter to come to room temperature. You can speed that up some with the microwave.
Combine with 1/2 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.
Use softened butter to make mixing easier.
I suggest salted butter but if you use unsalted butter, add 1/4 teaspoon salt per stick of butter.
Add other ingredients if you want.
You can use blue cheese other than crumbles if you break it up. 1/2 cup of crumbles is about 2 ozs of weight.
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.
Good on any type of steak along with vegetables and potatoes.
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