As an official cheese taster for Point Reyes Farmstead, the Accidental Locavore was tasked to find food (and drink) pairings for the test cheese. We happened to be grilling a beautiful tri-tip that was aged for us by the local butcher; Quattros. While the meat was on the grill I had the idea to try a compound butter with the blue cheese. It’s an easy thing to do and gives great flavor to meats and vegetables.
- 1/2 stick sweet butter softened
- about the same sized piece blue cheese, brought to room temperature
- 2 tablespoons crème frâiche (optional, but I had it on hand)
Using a hand mixer on low, combine all the ingredients until well mixed, about 1 minute (if the cheese and butter are really soft you can do this by hand). Place combined ingredients in the middle of a sheet of plastic wrap (waxed paper will work, but it’s not as flexible) in the shape of a log (you don’t have to be too neat). Take the bottom edge of the plastic wrap and place it over the mix. Starting at the bottom, roll up, tightly. Twist the ends, compressing the butter into a nice neat log. If you have time, chill in the refrigerator until firm, otherwise pop in the freezer for about 5 minutes. When you are ready to serve, unwrap the roll, slice into 1/8″ discs and top the meat. Serve and enjoy.
You can make all kinds of combinations. I’ve used butter with sage and garlic over pork, and cilantro butter with some hot sauce over corn on the cob.
