Blue Cheese, Garlic, and Parsley Butter

May 12, 2010 § 4 Comments

I came up with this wonderful recipe today when I was looking for something tasty to spread on top of my steak. Because I am a recent but passionate blue-cheese convert, and because, if you ask me, steak and blue cheese are created for each other, I was looking for a way to incorporate it into the sauce. Of course, the really easy thing to do when you are pinched for time is to whip up some flavored butter with garlic, herbs, and so forth. I thought, why not add blue cheese directly to it? Turns out, it was a wonderful idea. A generous pile of crumbled blue cheese has turned the butter into a thicker, richer mass. Blue cheese also worked as a stabilizer, making it harder for the butter to melt, which I found to be a welcome quality. In short, this was so tangy, pungent, and delicious, that both Jacob and I decided this was gonna be our next family staple. If you love blue cheese, be sure to give this a try! For as little preparation as it took, the results very wonderfully rich, and, personally, I can’t have my steak without a hearty, creamy sauce.

Because I decided to make this a mere hour way from supper, I didn’t have the sufficient time to let the butter come to room temperature naturally, so came up with a way to soften it fast:

Grate it!

A mere 15 min later, soft butter! Not as soft as a semi-melty room-temperature butter, but soft enough to beat in the flavorings.

I started with 6 T of grated butter, to which I added 2 small cloves of pressed garlic (never minced – you need that juice!) and a couple tablespoons of finely minced parsley…

Which I proceeded to mash in with a fork.

I then added some freshly crumbled blue cheese (I always buy a whole chunk and crumble it myself just before using – I want mine creamy, very very creamy – not tub-dry)…

And mashed that in as well.

Depending on your personal level of blue-cheese-addiction/tolerance, you could use more or less, but I used twice as much as you see above – perhaps 1/2 C of blue cheese to 6 T of butter.

Don’t chill this/roll this into a log before using – it is ready to serve right way. Just smear a generous spoonful on top of your medium-rare steak. And be sure yours is grass-fed. I’ll tell you just where to find some.

Tagged: , , ,

§ 4 Responses to Blue Cheese, Garlic, and Parsley Butter

  • Tom Hudgens says:

    Sofya, I am now extremely hungry after reading this post! Steak and butter and bleu cheese: what a classic, delicious combination. So much beautiful fat. And what a ‘grate’ method for softening butter (Sorry, I tried to resist, but just couldn’t)!

  • Sofya says:

    It was really tasty, I thought! I dug up a packet of skinless chicken breasts while cleaning out my freezer today, and, for me, there’s always a challenge as to what to do with it (I am used to cooking a whole chicken), and then it hit me to make chicken Kiev with it, using some of that leftover blue cheese butter. Only I’ll have to mix it with more butter, to make the blue cheese a little less concentrated and to stretch it.

  • Foodie says:

    Great post!

    I hope you’ll accept this recipe as a compliment.

    Bleu Cheese Stuffed Bread (of the gods)

    1. Caramelize 3-4 big onions.
    2. Mix up your favorite bread dough (love the no-knead bread!).
    3. Allow the dough to rest a little, so it can be shaped easily.
    4. Roll the dough out as if making cinnamon rolls.
    5. Cover with the cooled onions, and then crumble a lot of bleu cheese on top. Some sage leaves are also nice if you happen to have them.
    6. Roll it up and transfer to a parchment-lined baking sheet, seam side down. It doesn’t need to be rolled tight.
    7. Allow to rise till almost doubled.
    8. Carefully poke some steam holes all the way through with a skewer or ice pick.
    9. Bake about 45 min. and allow to cool at least half an hour before cutting off a big hunk.

    To guild a lily: in your bread dough, replace one-third of the water with an equal amount of white wine, and replace half a cup of white flour with one-third cup of rye flour. Add a pinch more salt (because of the wine) and a few grinds of black pepper.

    Some friends have liked walnuts in the cheese, too, without the sage.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

What’s this?

You are currently reading Blue Cheese, Garlic, and Parsley Butter at The Girl's Guide to Guns and Butter.