Shelly's Recipe

BLUE CHEESE-TARRAGON STEAK BUTTER

Category: Sauces - Miscellaneous

1/2 cup (1 stick) butter, softened
1/4 cup blue cheese, crumbled
1/2 tsp lemon juice
2 tsp (3 or 4 cloves) garlic* blanched and pressed or minced
1 tbsp fresh tarragon leaves, minced
1/4 tsp black pepper, coarse ground

Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into tsp-sized rounds. Serves 8-12

NOTES: Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks. Allow 2 or 3 tsp per serving. Place by tspful or sliced round on the top of hot broiled or grilled steak or on top of a baked potato. Allow butter to melt and form a sauce.

*Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel - gives garlic a milder, smoother flavor.