Gorgonzola Butter

Save time and enhance the flavor of this creamy butter by making it a day ahead and chilling it overnight.

This recipe goes with Beef Tenderloin with Cranberry-Port Reduction and Gorgonzola Butter

Yield: about 3/4 cup
Recipe from Oxmoor House

More From Oxmoor House


  • 4 ounces Gorgonzola or blue cheese
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon minced fresh chives


  1. Beat cheese and butter at medium speed with an electric mixer until blended. Stir in chives. Spoon into a crock, or if desired, spoon butter mixture onto plastic wrap. Shape butter into a 1" diameter log by folding wrap over mixture and rolling. (Work quickly to keep butter from melting.) Seal plastic wrap, and chill 4 hours or until firm.
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