Options

Format:
Include:
PRINT
See more
Gorgonzola Butter

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

Oxmoor House MAY 2004

  • Yield: about 3/4 cup

Ingredients

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

Preparation

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.

advertisement

Go to full version of

Gorgonzola Butter recipe

advertisement