Roquefort Butter Recipe - Cooking Index
Roquefort Butter Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter at room temperature - (1 stick) |
| 2 oz | 56g | Crumbled blue cheese - (1/4 cup) |
| 2 teaspoons | 10ml | Cognac |
| Freshly-ground black pepper - to taste | ||
| Salt - if needed |
Beat the butter with a wooden spoon or in a mixer until it is smooth and light, 2 to 3 minutes. Add the cheese and continue beating until smooth. Add the Cognac and beat until completely incorporated. Season generously with pepper and mix again. Taste for salt and add more if necessary (blue cheeses tend to be salty).
Spread the butter on a sheet of wax paper or plastic wrap in a line 6 inches long. Roll it up as for a sausage, forcing the butter into a cylindrical shape. Twist the ends of the wax paper in opposite directions to tighten the butter and remove air. Chill until firm. Slice into coins before serving.
This recipe yields about 1/2 cup.
Each teaspoon: 44 calories; 72 mg sodium; 12 mg cholesterol; 5 grams fat; 3 grams saturated fat; 0 carbohydrate; 1 gram protein; 0 fiber.
Source:
The Los Angeles Times, 07-03-2002
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