Blue Cheese and Chive Compound Butter
Using a compound butter is one of the easiest ways to pump up the flavor of a ho-hum dish. In this version, we take unsalted butter and mix in blue cheese, chives, salt, and pepper. Form it into a log and stick it in the fridge. Stir a little into steamed green beans or zucchini, or bring it along on car-camping trips to put on coal-baked potatoes, corn, or seared steak.
Game plan: The butter can be tightly wrapped in plastic wrap and frozen for up to 1 month.
This recipe was featured as part of our Make-Ahead Car Camping Recipes.
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 2 tablespoons crumbled blue cheese (about 1 1/2 ounces), at room temperature
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1Place the butter in a medium bowl and mash it with a rubber spatula until it’s very spreadable. Add the remaining ingredients and mix until thoroughly combined.
- 2Transfer the butter mixture to a sheet of plastic wrap. Shape it into a log by rolling it up in the plastic wrap, then twist the ends to seal. Place in the refrigerator to harden before using, at least 30 minutes.
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