Blue Cheese Butter


  • 2 lbs. good quality butter unsalted
  • 2 tbsp. shallots chopped fine
  • 1-1/2 cup blue cheese crumble
  • 1 tbsp. worcestershire sauce
  • 1 tsp. tabasco or to taste
  • 1/4 cup chopped parsley other chopped fresh herbs such as thyme or rosemary to taste
  • kosher or sea salts to taste


  • Combine all ingredients except parsley in mixing bowl.
  • Mix well with paddle attachment.
  • Lay out plastic wrap and spread butter in a “log”. Wrap tight and refrigerate until well chilled.
  • Slice off half inch rounds of the butter and serve on top of grilled steaks. Garnish with onion strings and fresh chopped parsley if desired. Yields 3 lbs.


Recipe courtesy of Executive Chef Frank Gibson