Beurre De Roquefort (Roquefort Butter) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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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. Ingredients:
1 shallot, minced |
1/2 cup dry white wine, dry |
10 ounces roquefort cheese, room temperature |
1 cup unsalted butter, unsalted, room temperature |
salt & freshly ground black pepper |
Directions:
1. Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
2. Cool to room temperature and combine with the remaining ingredients (be careful with salt-the cheese is powerful).
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. Turn onto a sheet of plastic wrap; roll into a log and chill.
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. At this point, either chill or freeze.
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.
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