+
0 (0)

Categories: Sauces and condiments, Vegetarian

Roquefort butter

Roquefort butter
Los Angeles Times

Barbecue sauce may be the most abused foodstuff in the American pantry. In its natural state--whether made at home or a good commercial brand--a good sauce is glorious, fiery and tart and just the thing to balance the rich smokiness ... Read more

Total time: 5 minutes plus 1 hour chilling | Makes about 1/2 cup
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 ounces crumbled blue cheese (about 1/4 cup)
  • 2 teaspoons Cognac
  • Pepper, salt

Step 1Beat the butter with a wooden spoon or in a mixer until it is smooth and light, 2 to 3 minutes. Add the cheese and continue beating until smooth. Add the Cognac and beat until completely incorporated. Season generously with pepper and mix again. Taste for salt and add more if necessary (blue cheeses tend to be salty).

Step 2Spread the butter on a sheet of wax paper or plastic wrap in a line 6 inches long. Roll it up as for a sausage, forcing the butter into a cylindrical shape. Twist the ends of the wax paper in opposite directions to tighten the butter and remove air. Chill until firm. Slice into coins before serving.

Each teaspoon:
44 calories; 72 mg sodium; 12 mg cholesterol; 5 grams fat; 3 grams saturated fat; 0 carbohydrate; 1 gram protein; 0 fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Zuni Cafe zucchini pickles
Basic vinaigrette
Blood orange marmalade
Blender mayonnaise