Beurre De Roquefort (Roquefort Butter)

Recipe by Chef Kate
READY IN: 1hr 15mins
YIELD: 2 cups




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