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!
