• ½ lb unsalted butter, at room temperature
  • 2 shallots, sliced thin (about 2/3 cup)
  • 1 clove garlic, minced
  • 4 ounces Roquefort cheese, crumbled
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon good-quality red-wine vinegar
  • Coarse salt and freshly ground black pepper to taste


1. Yields about 1 1/2 cups
2. Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary.
3. This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months.



MacGourmet downloadRoquefort Butter. To import, drag image to your MacGourmet recipe box.


Steve Johnson


6 servings