Blue Cheese Compound Butter (2024)

Allow one stick ( ½ cup) of butter to come to room temperature. You can speed that up some with the microwave.

Combine the soft butter with ½ cup of blue cheese crumbles, 1 tablespoon of freshly chopped parsley, 1 teaspoon of dry basil, and 2 cloves of crushed garlic.

Form into a roll in parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats for serving.

Serve on steaks or vegetables.

🧂Ingredients options

• Butter—Salted butter softened a little by sitting at room temperature or softened slightly in the microwave. If you use unsalted butter, add about one-quarter teaspoon of salt.
• Blue Cheese—Blue cheese crumbles are made for salad toppings and are perfect here, but you can use any blue cheese you have and break it up to incorporate it completely. ½ cup of crumbles is about 2 oz of weight.
• Other Ingredients—This version has crushed garlic, fresh parsley, and basal.
• Optional ingredients—The common additions are fresh herbs like parsley, rosemary leaves, chives, thyme, sage, and oregano.
  Other ingredients: garlic, shallots, scallions, zest from fruits, and different cheeses like Parmesan or cheddar. Some compound butter will have red pepper flakes for a touch of heat.

Should I melt the butter and blue cheese to combine?

No, they should be soft and mixed together for some texture. You do not want complete blending.

Do you add compound butter to steaks during cooking or after?

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US Customary - Convert to Metric

• ▢ ½ cup butter - with salt or add ¼ teaspoon kosher salt if unsalted butter
• ▢ ½ cup blue cheese crumbs
• ▢ 1 tablespoon parsley - fresh
• ▢ 1 teaspoon basal
• ▢ 2 cloves garlic - crushed

1. Allow one stick ( ½ cup) of butter to come to room temperature. You can speed that up some with the microwave.

   

2. Combine the soft butter with ½ cup of blue cheese crumbles, 1 tablespoon of freshly chopped parsley, 1 teaspoon of dry basil, and 2 cloves of crushed garlic.

   

3. Form into a roll in parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats for serving.

   

4. Serve on steaks or vegetables.

   

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Pro Tips

1. Use softened butter to make mixing easier.
2. I suggest salted butter but if you use unsalted butter, add ¼ teaspoon salt per stick of butter.
3. Add other ingredients you want.
4. You can use blue cheese other than crumbles if you break it up. ½ cup of crumbles is about 2 oz of weight.
5. While butter stores well, there are fresh components here. 3 to 4 days refrigerated is as long as I would trust it.
6. For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal it tight, and lay it flat in a ZipLock bag before freezing. We can then take out a few when needed. They are good for 2 to 3 months.
7. Good on any type of steak, along with vegetables and potatoes.