Roquefort Chive Butter Two Ways
I whipped up a classic compound butter containing Roquefort cheese and a bit of fresh chives. The result is an ultra-creamy and delightfully salty spread that has notes of sharpness and heat from the chives. It’s really almost good enough to eat on its own but it’s even better as a topper. Here’s two ways I’ve used it:
Grilled Portabella Mushrooms with Roquefort Chive Butter
The mushrooms were served with grilled asparagus and a really elementary attempt at popovers. (I’m quite embarassed about those popovers incidentally.)
Rib Eye Steak with Roquefort Chive Butter
The steak was served with a chilled grilled aspagus salad with Parmesan cheese.
So, I guess the question to ask and answer is which dish was better? While both dishes worked really well, I have to say as a composition, the steak was a higher-quality dish. the butterfat seemed to simply mesh better with the natural juices and fat in the steak. The mushroom took the flavors of the butter well but it always felt like two separate parts instead of an integrated whole.
Here’s the recipe to the butter:
Roquefort Chive Butter
1 stick (4 oz.) good quality butter
2 oz Roquefort or other good quality blue cheese
about 1 T finely chopped chives
Kosher salt to taste
Mix all ingredients in a bowl using a hand or stand mixer or by hand. Taste and adjust the amount of salt, if needed. Place a piece of plastic wrap or parchment paper (or wax paper, I suppose) and on your work area and put the butter mixer atop that. Fold the paper or plastic wrap over the butter and use it to shape the butter into a log shape. Twist the ends shut and then refrigerate for at least an hour. When ready to use, just open the package up and slice.