- 1 cup unsalted butter
- 1/2 cup blue cheese
- 1/4 cup parsley, minced
- 2 tbsp shallots, minced
- 1 tbsp fresh grated horseradish
- Salt & pepper, to taste
Bring the butter to room temperature. Fold the remaining ingredients into the butter, and mix well to distribute evenly.
Place the butter on a piece of plastic wrap. Fold the plastic over the butter and form the butter into a tube/log shape. Refrigerate until set.
Slice pats of butter and melt over hot steak as soon as it comes off the grill.
Here at The Sauce, we’ve tackled all kinds of steak toppings including sauces like chermoula, chimichurri, port-caper sauce and béarnaise. We’ve shared some of our favorite toppings like beer braised mushrooms and smokehouse onions. With no intention of becoming complacent in our steak-life the list is only growing. Today we tackle the compound butter.
Compound butter is simply butter enhanced with supplementary flavors. Herbs, spices, other aromatics and even cheeses are stirred or whipped into room temperature butter, which is often then chilled back down to be used later to top meat, vegetables or enhance a sauce.