blend · butter emulsion
NATIONAL AWARD WINNERPrep 10 minRoquefort Butter
Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.
FINISHING BUTTER · STEAK FINISH
In the published recipe, this is the finishing butter for grilled steak. The same recipe pairs it with Balsamic-Lemon Vinaigrette, the balsamic-lemon vinaigrette.
Suzanne Goin's Roquefort butter for steak.
On the jar
ROQUEFORT BU
- Method
- blend
- Yield
- about ¼ cup
- Ingredients
- 2
Blender sauce. Cook from the recipe
Ingredients
- Blue Cheese2 Tbsp Roquefort (30 g)
- Butter2 Tbsp soft (28 g)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Get Roquefort Butter + 4 more sauces like it
The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
Companion jar
Roquefort Butter wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 3 stars · 3 national awards
- Dijon Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: DIJON
- Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
- Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
Provenance
California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Suzanne Goin / Food & Wine (published as “Roquefort Butter”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.