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    You are in: Home / Recipes / Beurre De Roquefort (Roquefort Butter) Recipe
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    Beurre De Roquefort (Roquefort Butter)

    Beurre De Roquefort (Roquefort Butter). Photo by Mme M

    1/2 Photos of Beurre De Roquefort (Roquefort Butter)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    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.

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    Units: US | Metric


    1. 1
      Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
    2. 2
      Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
    3. 3
      Use 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.
    4. 4
      Turn onto a sheet of plastic wrap; roll into a log and chill.
    5. 5
      When 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.
    6. 6
      At this point, either chill or freeze.
    7. 7
      Note: 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.

    Ratings & Reviews:

    • on January 25, 2008


      Yum! I made this and spread it on steaks for dinner, everyone loved it. I can't wait to take your suggestion and have it with some french bread and a nice glass of wine!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2007


      Very fine! I added no salt, and used a fresh blend of 5 peppercorns, milled fresh on the roquefort/butter blend in the processor. This is easy to make, delicious and elegant.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2007


      This was just fantastic! I made this for ZWT3 and just spread on some thinly sliced french bread. Then I toasted the bread and tried it that way. Then I went through the fridge for leftover veggies I could try it on! It tasted great on just about anything. Thanks for sharing, Chef Kate!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    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

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