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| 1/2 lb. (2 sticks) unsalted butter, at room temperature |
| 2 shallots, sliced thin (about 2/3 cup) |
| 4 oz. Roquefort cheese, crumbled |
| 1 tsp. fresh thyme leaves |
| 1 Tbs. good-quality red-wine vinegar |
| Coarse salt and freshly ground black pepper to taste |
| Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook |
| until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden |
| spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. |
| Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together |
| with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more |
| vinegar or a dash more salt if necessary. |
| This butter mixture, called a compound butter, can be stored in a covered plastic container in the |
| refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll |
| into a log 2 inches in diameter, and freeze for up to 2 months. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated