Monday, January 28, 2013

Point Reyes Blue Cheese Compound Butter

I was sent this comment today;
A Mexican restaurant in the San Francisco Bay Area serves tortilla chips and salsa with a blue cheese/butter mixture and it's fantastic. But I've never seen it served anywhere else. Your thoughts?

Give this a try, it's a good start.

Point Reyes Blue Cheese Compound Butter

3/4 lb sweet butter
2 Tbl. Dijon mustard
1 Tbl. Fresh thyme, chopped fine
Pinch Kosher salt or Flur de Mar
1/2 lb Point Reyes blue cheese, or your favorite blue cheese

Cut butter into small cubes and soften at room temperature for 15 minutes

Cream the butter working in the mustard, thyme and salt. Gently fold in the blue cheese until all ingredients are incorporated. Taste and adjust seasoning

Form the butter into two eight-inch rolls, about an inch and a half in diameter, along the bottom edge of two pieces of waxed paper. Roll up and twist tight.  Place in the freezer or the fridge if using right away.

Soften a bit and cut ½ inch slices to top any grilled meats right off the grill!

1 comment:

  1. Thanks Joe This sounds & looks like it taste pretty good aswell. I'll have to give it a try.
    I'm still waiting to find where i can get more of your spice for grilling. You spices are pheonominal...They make best ribs in The world.... Thanks Buddy.