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
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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