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.

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