Roquefort and Sundried Tomato Butter Recipe
Total time: less than 15 minutes
Prep. time: 5 minutes
Cooking time: None
This butter is a wonderful accompaniment to grilled steak.
Cover and refrigerate the butter for up to 1 week.
- 125 ml (1/2 cup) Butter
- 125 ml (1/2 cup) Roquefort
- 1 Tbsp. cognac
- 3 Tbsp. sundried tomatoes
- 1 Tsp. pepper
- In a food processor, or using a fork, thoroughly mix together the butter, roquefort, pepper, cognac and sundried tomatoes.
- Roll the mixture in a piece of aluminum foil to form a cylinder about 1 1/2" (3 cm) in diameter; refrigerate for one hour or place in the freezer for 30 minutes.
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