Ingredients for Beurre De Roquefort Roquefort Butter
- Shallot
- Dry White Wine
- 4 ounces Roquefort cheese, crumbled
- Unsalted Butter
- Salt & Freshly Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beurre De Roquefort Roquefort Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beurre De Roquefort Roquefort Butter
- In a medium bowl, combine softened butter, crumbled Roquefort cheese, and finely chopped shallots.
- Mix thoroughly until the cheese and shallots are evenly distributed throughout the butter.
- Season generously with freshly ground black pepper. Taste and adjust seasoning as needed (a pinch of salt is optional, depending on the saltiness of your Roquefort).
- Line a small loaf pan (approximately 5x3 inches) with parchment paper, leaving an overhang on the sides for easy removal.
- Transfer the Roquefort butter mixture into the prepared loaf pan. Using the parchment overhang, tightly wrap the log and twist the ends to create a compact shape.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the butter to firm up completely.
- Once firm, remove the butter log from the pan, unwrap it, and slice into small pats or rounds.
- Wrap individual pats in plastic wrap or parchment paper and store in the refrigerator or freezer for future use.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
2g
Fat
428g
Carbs
2g
