BLUE CHEESE BUTTER
I prefer to use crumbled Gorgonzola cheese, it has a much stronger blue cheese flavor.Try this tasty butter on top of a juicy steak, or burger It's the bomb!
By CHEF 420
4 ounces blue cheese (crumbled)
1/4 Lb. medicated butter (softened)
3/4 Lb. unsalted butter (softened)
4 ounces chopped Chives (or green onions)
Chop the chives as small as you can. set aside.
Place your medicated butter in a mixer with the paddle attachment.
Mix the two butters on low speed,
Add the onion a little. at a time to eavenly distribute
***** you can mix it by hand, but the heat of your hands will melt the butter if handled too long.
Next fold the mixture onto a piece of wax paper or thick plastic wrap.
Roll it into a thick tube and scrunch the ends.
Keep it in the freezer until needed, it will be hard enough in about an hour. this is when the flavour is best, but it will hold for years in the freezer.