Blue butter - obviously fat on fat - is blue cheese for people who think they don't like blue cheese: The butter tames the sharpness, and the cheese makes the butter lively and intense. Serve this sauce alongside a grilled rib-eye for a contemporary take on a classic steakhouse cut.
Provided by Mark Bittman
Categories sauces and gravies
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Cream the cheese and butter together with a fork; add salt and pepper if using. Roll into a log, wrap tightly, chill until firm and cut into thick slices to top the roast before slicing. Or serve the softened mixture by the spoonful after slicing.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 16 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 0 grams, TransFat 0 grams
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