1/2 Photos of Beurre De Roquefort (Roquefort Butter)
1 hr 15 mins
Chef Kate's Note:
This is one of those very handy things to have in your refrigerator or freezer. It keeps for a few weeks in the fridge, a few months in the freezer. When you make it, you can form it into a log, chill it, and then cut it into small pats which you can then wrap and freeze for future inclusion in a sauce, to spread on crostinis, to use with potatoes or green beans, to mix into egg salad or devilled eggs--or just to spread on a baguette and enjoy with a glass of wine.
My Private Note
Units: US | Metric
- 1Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
- 2Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
- 3Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.
- 4Turn onto a sheet of plastic wrap; roll into a log and chill.
- 5When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.
- 6At this point, either chill or freeze.
- 7Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.
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Nutritional Facts for Beurre De Roquefort (Roquefort Butter)
Serving Size: 1 (649 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1392.8
- Calories from Fat 1219
- Total Fat 135.5 g
- Saturated Fat 85.6 g
- Cholesterol 371.6 mg
- Sodium 2580.8 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.0 g
- Sugars 0.6 g
- Protein 31.7 g