Rich and robust, this compound butter is the perfect complement to meats or vegetables.
Yield: serves 4
- 4 tbsp. softened butter
- 1 tbsp. softened crumbled roquefort
- 1⁄2 tsp. cognac
- 1 tsp. dijon mustard
- Salt and freshly ground black pepper
- 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.
- 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.