Blue Cheese & Herb Butter

We used this buttah on our steaks during Snomaggedon 2K11, and it was certifiably nummy. I know some of you out there are skeered to go full fat, but sometimes it just has to be done. See below The Chef’s other variations if you want to get mixy. Some even have fruit in them, so that’s like healthy and stuff, right?

2 sticks of unsalted butter

handful of blue cheese crumbles 2 tablespoons  of chopped fresh parsley 2 tablespoons of chopped sage

1. Take butter out of fridge to soften.  Once it becomes soft, add herbs and blue cheese.

2. Mix very well. You can do this in a food processor or  a mixer if you don’t have enough elbow grease (incidentally, that is a totally gross saying)

3. Once mixed, reform it into the butter shape and wrap in plastic wrap.  Place in fridge and chill until it is firm enough for slicing.

Variations: Add lime zest, lime juice, and chili powder – Great for grilled corn on the cob Add fresh dill and lemon zest – Perfect for fish Add grated Parmesan cheese, roasted garlic, and parsley – Awesome for garlic bread