Prep 5 mins
Cook 5 mins
Fabulous on steak!!!!!! Use immediately or shape butter into a log using plastic wrap and refrigerate. Slice and use as needed.
- 1 shallot, thinly sliced
- 1 small garlic clove, minced
- 118.29 ml unsalted butter, at room temperature
- 56.69 g Roquefort cheese, crumbled
- 7.39 ml red wine vinegar
- 2.46 ml fresh thyme
- fresh ground black pepper
- Cook the shallot and garlic in 1 tablespoons of the butter in a small skillet over medium healt until soft; let cool. Combine with remaining ingredients.