Beurre De Roquefort (Roquefort Butter)

"This is one of those very handy things to have in your refrigerator or freezer. It keeps for a few weeks in the fridge, a few months in the freezer. When you make it, you can form it into a log, chill it, and then cut it into small pats which you can then wrap and freeze for future inclusion in a sauce, to spread on crostinis, to use with potatoes or green beans, to mix into egg salad or devilled eggs--or just to spread on a baguette and enjoy with a glass of wine."
 
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photo by Mme M photo by Mme M
photo by Mme M
photo by Mme M photo by Mme M
Ready In:
1hr 15mins
Ingredients:
5
Yields:
2 cups
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ingredients

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directions

  • Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
  • Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
  • Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.
  • Turn onto a sheet of plastic wrap; roll into a log and chill.
  • When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.
  • At this point, either chill or freeze.
  • Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.

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Reviews

  1. Yum! I made this and spread it on steaks for dinner, everyone loved it. I can't wait to take your suggestion and have it with some french bread and a nice glass of wine!
     
  2. Very fine! I added no salt, and used a fresh blend of 5 peppercorns, milled fresh on the roquefort/butter blend in the processor. This is easy to make, delicious and elegant.
     
  3. This was just fantastic! I made this for ZWT3 and just spread on some thinly sliced french bread. Then I toasted the bread and tried it that way. Then I went through the fridge for leftover veggies I could try it on! It tasted great on just about anything. Thanks for sharing, Chef Kate!
     
  4. This is a winner for sure. Very nice flavor and I am thrilled to have some left over and in the freezer for future use. Thank you Kate!
     
  5. Flavored butters have been among my most favorite ZWT finds & this did not disappoint. I have made half recipes of several things, but I made a full recipe of this. I esp like that it can be made & stored for a longer period. Roquefort cheese is very popolar here, we love it & I suspect I'll find many ways to use this. Thx for posting.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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