blue cheese & lemon compound butter
I confess I have a serious love affair with butter. Oil is called for in a baking recipe? Bah…use ghee instead! Oil in sautéed vegetables? No thank you, I use butter instead. Really, I use butter every single place I can unless it’s a ridiculous notion to do so. Butter is just plain better, no?
prep time
5 Min
cook time
method
Refrigerate/Freeze
yield
Makes 1/2 Cup
Ingredients
- 2 cloves garlic
- 125 grams blue cheese
- zest of one lemon
- juice of one lemon
- 1 cup butter (salted), softened
How To Make blue cheese & lemon compound butter
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Step 1In a small bowl, mash the cheese with the lemon zest and juice until well combined.
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Step 2Stir in the butter until completely incorporated.
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Step 3Lay out some plastic wrap and spoon the mixture onto the bottom in a line.
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Step 4Roll up, twist ends (you thought I was going somewhere else with that didn’t you?) and freeze.
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Step 5When ready for use, remove from freezer about 15 minutes before you need it, slice off rounds and add to whatever you want!
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Step 6Suggestions for use: Steak! Fennel and Apple Soup Boiled or roasted corn Baked potatoes Spread over toast for crostinis Used in place of regular butter in mashed sweet or regular potatoes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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