Sauce
(Diary
)
Blue Butter
Contributor: Scott
Sauté pan
Mixer
1
tsp
olive oil
3
Tbl
shallots
minced
pinch
chili flake
2
Tbl
white wine
3
Tbl
parsley
minced
3/4
pound
butter
softened
1/4
pound
bleu cheese
at room temp
kosher salt
pepper
ground
Heat sauté pan, add oil. Sweat shallots 1-2 minutes, add chile flakes to toast. Add half the parsley, toss to
coat, add wine.
In mixer with paddle attachment, beat the butter about 1 minute, add shallot mixture and cheese, beat to
combine. Add black pepper and check the seasonings.
Form into 4 logs on wax paper and refrigerate or freeze (for up to 4 months).
Edition: 4