Beurre De Roquefort (Roquefort Butter)

1. 1

   Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.

2. 2

   Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).

3. 3

   Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.

4. 4

   Turn onto a sheet of plastic wrap; roll into a log and chill.

5. 5

   When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.

6. 6

   At this point, either chill or freeze.

7. 7

   Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.