- Prep time
- 15 minutes
- Cook time
- 8 servings
The rich blue cheese and zesty pepper of this compound butter are perfect for taking any steak, chop or roast to the next level.
- 1 pound salted butter, at room temperature
- 8 ounces Point Reyes Blue Cheese
- 2 tablespoons fresh cracked black pepper
Place butter in stand mixer with paddle attachment and mix on high speed until light and fluffy, about 1 minute.
Stop mixer, add blue cheese and pepper and paddle on medium-high speed until well incorporated.
Fold out compound butter onto parchment or wax paper and form into log. Freeze log and use in 1 or 2-ounce increments.
To store, keep the rolled log in the refrigerator for up to a month or in the freezer for up to 6 months, wrapped tightly in parchment paper and plastic wrap.