Blue Cheese Chive Butter
Blue Cheese Chive Butter
A steakhouse-classic compound butter: tangy blue cheese, fresh chives, and creamy butter. Slide a coin onto sizzling steaks, burgers, baked potatoes, or roasted vegetables.
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2–3 Tbsp crumbled blue cheese
- 1–2 Tbsp finely chopped fresh chives
- Freshly ground black pepper, to taste
- Optional, tasty boosts: Pinch of kosher salt (if butter is unsalted), ½ tsp lemon zest, or a tiny pinch of garlic powder.
Directions
- Mix. In a bowl, mash the softened butter with blue cheese, chives, and pepper until just combined—leave a few blue cheese bits for texture.
- Shape. Spoon onto a strip of parchment or plastic wrap; roll into a tight log ~1½" thick, twisting the ends to seal.
- Chill. Refrigerate until firm, at least 1 hour (or freeze 20–30 minutes to speed it up).
- Serve. Slice into coins and place on hot steaks, burgers, baked potatoes, roasted mushrooms or broccoli, or warm bread.
Serving Ideas
- Steak night: Top ribeyes, filets, or skirt steak right off the grill.
- Veg boost: Melt over roasted Brussels sprouts, mushrooms, or smashed potatoes.
- Bread board: Spread on warm baguette or focaccia and finish with cracked pepper.
Storage: Wrap the log in parchment, then foil or a zip-top bag. Refrigerate up to 1 week or freeze up to 3 months. Slice from frozen as needed.