Point Reyes Original Blue Cheese Compound Butter
This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter sit at room temperature for thirty minutes before cutting medallions and serving on steaks, veal chops and hamburgers.
Steps
Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula.
The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.
In a mixing bowl , cream the butter.
Stir in the mustard , thyme and salt.
Fold in the blue cheese and gently blend until all is incorporated.
Taste for seasoning and add salt if desired.
With a rubber spatula , form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil.
The logs should be about an inch and a half in diameter.
Roll each in the foil to the other end.
Carefully twist the ends of the foil so that the butter forms into a tube.
Continue to twist until just snug to complete the form.
These can be kept in the freezer.
If serving the same day , keep in the refrigerator at least four hours so the butter can harden for ease of serving.
From the logs cut one half-inch slice per portion of steak , hamburger , et.
Ingredients
unsalted butter, dijon mustard, thyme, sea salt, blue cheese