STREAMING NOW: Taste Testers

Beurre De Roquefort (Roquefort Butter)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 15mins
2 cups

Ingredients Nutrition


  1. Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
  2. Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
  3. 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.
  4. Turn onto a sheet of plastic wrap; roll into a log and chill.
  5. 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.
  6. At this point, either chill or freeze.
  7. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a