Roquefort and Sundried Tomato Butter, a recipe from the Worldwide Gourmet

Recipes>Roquefort and Sundried Tomato Butter

Roquefort and Sundried Tomato Butter Recipe

Recipe

Thierry Daraize, Québec

Total time: less than 15 minutes

Preparation time: 5 minutes
Cooking time: Very fast - a few minutes

Difficulty: Easy

Chef's Note

This butter is a wonderful accompaniment to grilled steak.

Thierry Daraize, Quebec

Spread Storage
Cover and refrigerate the butter for up to 1 week. Be sure to let it soften before spreading on the corn.

Ingredients

- 125 ml (1/2 cup) unsalted Butter

- 125 ml (1/2 cup) Roquefort

- 1 tbsp. cognac

- 3 tbsp. sundried tomatoes

- 1 tsp. pepper

Method

In a food processor, or using a fork, thoroughly mix together the butter, roquefort, pepper, cognac and sundried tomatoes.
Roll the mixture in a piece of aluminum foil to form a cylinder about 1 1/2" (3 cm) in diameter; refrigerate for one hour or place in the freezer for 30 minutes.

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