Blue Cheese and Chive Butter
By America's Test KitchenPublished on June 5, 2013
Time
25 minutes
Yield
Serves 8 (Makes about 8 tablespoons)
Ingredients
3 tablespoons unsalted butter, softened1 ½ ounces mild blue cheese (about ¼ cup), room temperature⅛ teaspoon table salt 2 tablespoons minced fresh chives
Instructions
- Combine all ingredients in medium bowl.
Time
25 minutesYield
Serves 8 (Makes about 8 tablespoons)Ingredients
3 tablespoons unsalted butter, softened
1 ½ ounces mild blue cheese (about ¼ cup), room temperature
⅛ teaspoon table salt
2 tablespoons minced fresh chives
Ingredients
3 tablespoons unsalted butter, softened
1 ½ ounces mild blue cheese (about ¼ cup), room temperature
⅛ teaspoon table salt
2 tablespoons minced fresh chives
Ingredients
3 tablespoons unsalted butter, softened
1 ½ ounces mild blue cheese (about ¼ cup), room temperature
⅛ teaspoon table salt
2 tablespoons minced fresh chives
Why This Recipe Works
When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone meat just below the crust and gave the roast a ruby coloring from edge to edge. Salting the meat and rubbing it with softened butter helped it hold on to its juices and gave it richness.
Instructions
- Combine all ingredients in medium bowl.
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