Blue Cheese Butter

Blue Cheese Butter is a butter compound made with just 4 ingredients. It’s a flavorful, topping for meat recipes with no-cook time and very little prep.

If you’ve already tried our recipe for Blue Cheese Sauce, this thicker butter version has a similar taste and is just as delicious to serve on top of your favorite Main Dishes

Blue Cheese Butter on butter dish

BLUE CHEESE BUTTER

Blue Cheese is known for its distinct, rich taste, and buttery texture. Those qualities are wonderfully played up in this butter recipe. Apart from the butter and blue cheese, the only ingredients are salt and pepper, which allows the flavor of the cheese to really shine through. Its creamy, rich taste is perfect to add some contrast to your dinner. It can make simple grilled meat seem like a meal from a five-star restaurant. 

This easy condiment is great to make ahead of time and store in the fridge. You can keep it for up to a month and pull it out anytime your dinner could use a little extra flavor. Butter compounds like this one and Maitre d’Hotel Butter are a great way to dress up any meal. 

WHAT TO SERVE BLUE CHEESE BUTTER WITH

It’s no secret that Blue Cheese and steak go great together. It’s why we have a recipe for Blue Cheese Crusted Filet Mignon, but making this Blue Cheese Butter is an easy way to add that same bold, salty taste to any steak dinner. Serve this butter with Filet Mignon, Ribeye, or Classic Prime Rib.

You can also make simple grilled meat recipes. Try making an Easy Steak Marinade, then just prepping the steak in a skillet or on your grill. Another option is serving Blue Cheese Butter with other grilled meats like chicken and pork. 

MORE MEAT TOPPING RECIPES

HOW TO MAKE BLUE CHEESE BUTTER

  • Mix: Use a fork to combine 1 cup of butter, ½ cup of blue cheese crumbles, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl. Make sure the butter is slightly softened so that it’s easy to mix the ingredients together. 
  • Shaping: Once you’ve combined the butter mixture put it all on a piece of parchment paper or plastic wrap. Wrap the paper around the butter and roll it into a log shape. 
  • Set: Put the Blue Cheese Butter in the fridge to set for an hour, before serving. 
  • Serve: Slice the butter into circular pats and serve over grilled steak or other meat dinners. 

Blue Cheese Butter on Beef Tenderloin

VARIATIONS ON BLUE CHEESE BUTTER

  • Garlic Blue Cheese Butter: To add some garlicky flavor to the homemade butter mixture stir in 4 cloves of minced garlic into the recipe. 
  • Herbs: There are lots of fresh herbs you can add to the flavored butter. Fresh parsley, oregano, basil, rosemary, dill, chives, tarragon, or sage are all delicious options. 
  • More add-ins: There are plenty of other add-ins you can mix into the butter compound other than herbs. Try stirring in some onion salt, lemon juice, or some mustard. You could also mix in some bacon bits, or different kinds of cheese like cheddar, mozzarella, or feta. 
  • Dairy-free: If you’re on a dairy-free diet, you can still enjoy this dish. Just buy a vegan butter from the grocery store and mix the same ingredients into it. That way anyone can enjoy this flavorful add on. 

MORE RECIPES TO SERVE BLUE CHEESE BUTTER WITH

HOW TO STORE BLUE CHEESE BUTTER

  • Serve: Although butter can stay good at room temperature for up to 2 days, blue cheese doesn’t keep well unless it’s cool. Don’t leave the butter compound at room temperature for longer than 2 hours. 
  • Store: When storing the Blue Cheese Butter in the fridge, again you have to think about how long the blue cheese will last. Blue Cheese can stay good in the fridge for up to a month. Make sure to keep it wrapped or in an airtight container. 
  • Freeze: To keep the butter mixture longer you can store it in an airtight container in the freezer for up to 4 months. Let it soften in the fridge overnight before serving. 

Blue Cheese Butter on Beef Tenderloin

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Blue Cheese Butter

Blue Cheese Butter is a butter compound made with just 4 ingredients. It's a flavorful, topping for meat recipes with no-cook time and very little prep.
Yield 12 Servings
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Topping
Cuisine French
Author Sabrina Snyder

Ingredients
 

  • 1 cup unsalted butter
  • 1/2 cup blue cheese , crumbled
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper

Instructions

  • Mix ingredients together with a fork in a small bowl.
  • Add mixture to a piece of parchment paper or plastic wrap and roll into a log.
  • Refrigerate for at least 1 hour before serving.

Nutrition

Calories: 156kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 129mg | Potassium: 19mg | Sugar: 1g | Vitamin A: 516IU | Calcium: 34mg | Iron: 1mg
Keyword: Blue Cheese Butter

Blue Cheese Butter collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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