Can anyone give me the right answer, how to make blue cheese butter.?!


Question: Let both the bleu cheese and the butter come to room temperature, then blend them with an electric beater. I find it works best if you start with the cheese in the bowl and add the butter gradually. It doesn't take much bleu cheese...the ratio is generally 4 parts butter to one part cheese, but you might like more or less bleu cheese, depending on your own taste buds. When finished blending, pack it in a container and refrigerate it until firm again.

Personally, I like the 4:1 ratio, plus I like a tiny bit of white pepper in the mix. Herbs are optional.


Answers: Let both the bleu cheese and the butter come to room temperature, then blend them with an electric beater. I find it works best if you start with the cheese in the bowl and add the butter gradually. It doesn't take much bleu cheese...the ratio is generally 4 parts butter to one part cheese, but you might like more or less bleu cheese, depending on your own taste buds. When finished blending, pack it in a container and refrigerate it until firm again.

Personally, I like the 4:1 ratio, plus I like a tiny bit of white pepper in the mix. Herbs are optional.

Blue Cheese Butter Ingredients
1 stick butter 0.25 teaspoon salt
4 tablespoons blue cheese 1 tablespoon chives chopped
2 tablespoons fresh parsley chopped finely

Instructions for Blue Cheese Butter
Bring butter to room temperature; about 1 1/2 hours out of the fridge. Mix in blue cheese and all other ingredients; blend well. Use spatula to pile into plastic wrap; wrap into a tube (about 1 1/2 inches in diameter) and make it smooth like a cylinder. Place in fridge for at least two hours. When serving, bring out of fridge, remove plastic wrap, and slice into generous half-inch rounds, and place on steak when plating

good luck
nikki xx

add ujala naa it b comes purple. add surf exel blue....
2 cheez mixed with butter.

Hot Potato Chips with Blue Cheese Sauce

Blue Cheese Sauce:
2 1/4 cups whole milk
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch cayenne pepper
1/2 pound crumbled blue cheese
Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips



Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.

Homemade Potato Chips:
6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
2 quarts peanut oil
Salt
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.





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