Beurre De Roquefort (roquefort Butter)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 shallot, minced
• 1/2 cup dry wine, dry
• 10 ounces roquefort cheese, room temperature
• 1 cup unsalted butter, unsalted, room temperature
• salt & freshly ground black pepper

Recipe

• 1 simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
• 2 cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
• 3 use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.
• 4 turn onto a sheet of plastic wrap; roll into a log and chill.
• 5 when chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.
• 6 at this point, either chill or freeze.
• 7 note: if you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.