Flavored butters are extremely easy to make and just as versatile. Finding the flavors you like and ways to use them can become addicting.
1 c unsalted Butter softened
1 c Blue Cheese
2 tsp Minced Garlic
2 minced Shallots (optional)
Wax or Parchment Paper
There are few times I am very specific about using unsalted butter and this is one of them. The cheese will already have a salty taste and you are going to season your steak as well. By using unsalted butter you are given the choice of how much salt will be in the end product.
Allow the butter to soften, but it should not be at room temperature. It will only take about 15 minutes to be pliable enough that your mixer can beat it easily.
Once the butter is whipped, add the garlic and shallots to make sure they have completely distributed. Finally, add the blue cheese and beat as little as possible to mix it in. It is kindda nice to have a few larger chunks of cheese in the end product.
Have a large piece of wax or parchment paper on the counter. Scoop the desired amount on to the paper in the shape of a log. Fold the paper over the butter and using your hand, push in the butter so that it is a firm log and not spread out.
Once the butter is nice and compact, twist the ends of the paper to keep it sealed. Place the logs into a Ziplock bag. If you plan on making other butters in the future, write the name and date on the paper so you can put them all together in a single bag. A serving size is only 1 to 2 tablespoons so keep that in mind when you decide how big to make the logs. You can always cut off a portion and return it to the freezer.
To use the blue cheese butter, place the log in the fridge to thaw. Cut off the desired amount and serve over steak.
Served on steak is my favorite way to use blue cheese butter, but The Man also likes it on his mashed potatoes.