Saveur

Rich and robust, this compound butter is the perfect complement to meats or vegetables.

4 tbsp. softened butter
1 tbsp. softened crumbled roquefort
1⁄2 tsp. cognac
1 tsp. dijon mustard
Salt and freshly ground black pepper

1. Place butter in a medium bowl. Cream with a fork and add cheese, cognac, and mustard. Mix thoroughly and season to taste with salt and pepper.

2. Mound butter on a piece of plastic wrap, roll to form a cylinder, twist ends of wrap, and refrigerate until firm, at least 1 hour. Slice in rounds to serve.

This article was first published in Saveur in Issue #17