Blue Cheese Butter
I served this with the Chicken Liver Pate that won first prize in an appetizer contest in 2009.
I served this with the Chicken Liver Pate that won first prize in an appetizer contest in 2009.
- Carbohydrate 0.2688 g
- Cholesterol 32.48 mg
- Fat 12.3032 g
- Fiber 0 g
- Protein 2.492 g
- Saturated Fat 7.844144 g
- Serving Size 1 1 Serving (22g)
- Sodium 157.472 mg
- Sugar 0.2688 g
- Trans Fat 0.803151999999999 g
- Calories 120 calories
Step-by-step
- Combine all ingredients in a food processor and process.
- You can roll it or put it into a container at this point.
- It should be chilled in the refrigerator overnight.
- If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.
Ingredient measurements alone cannot convey how moisture content dictates the success of a compound butter. Sweet butter contains roughly 15 to 18 percent water, and introducing pungent, aged cheese requires proper emulsification so that pockets of whey do not separate during processing. Food processors equipped with the metal blade efficiently break down the milk solids in blue cheese, distributing them evenly through the fat matrix without generating excessive friction heat that melts the butter.
Chilling the mixture overnight solidifies the butterfat around the cheese particles, which concentrates the flavor profile through distributed osmosis. Slicing this chilled log directly from the refrigerator yields clean medallions that melt predictably over resting proteins. Softening the entire batch to room temperature risks breaking the emulsion, leaving an oily puddle rather than a cohesive spread.
Extra portions stored in the refrigerator remain viable for up to two weeks, or in the freezer for three months if wrapped tightly in parchment and aluminum foil. Repurposing these chilled discs transforms roasted root vegetables or leftover grains simply by melting a pat over warm foods just before service.
Dietary adjustments require substituting plant-based margarine containing at least 80 percent fat and a comparable vegan blue cheese alternative, though texture may vary slightly due to differing melting points.
