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John Setzler

Bleu Cheese Compound Butter

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I made some bleu cheese compound butter to use on some ribeye steaks last night and though I'd share this recipe with you:


Bleu Cheese Compound Butter

  • 3/4 lb unsalted butter (12oz/3 sticks), softened
  • 1/2 lb crumbled bleu cheese (8oz)
  • 2 tablespoons stone ground mustard
  • 1 tablespoon finely chopped fresh thyme (or 1 tsp dried thyme)
  • 1/2 tablespoon finely chopped fresh oregano (or 1 tsp dried oregano)
  • 1/2 teaspoon garlic powder

Cream then butter and then fold in the rest of the ingredients.  You can do this in a food processor but I recommend folding in the crumbled bleu cheese by hand so it maintains it's 'crumbled' nature in the compound butter.  Dump it out on saran wrap and roll it up and then twist it into a tube.  Slice off as needed and store in the freezer when not in use...

I like to use a slice of this on a big steak.... it's awesome!  

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