Stocks & Sauces

Roquefort butter

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Slices of this on rump steak, onglet, or bavette are superb, especially when the meat has been grilled over charcoal. A good companion is watercress and red onion salad with a mustard vinaigrette.

Another fantastic option is to use this butter with thick-cut pork loin chops served with mashed potato.

Ingredients

Method

  1. Smooth the butter with 125g of the Roquefort, garlic and TABASCO®.
  2. Pick the parsley leaves and then blanch in boiling water until wilted. Then drain, squeeze and chop.
  3. Crumble the remaining Roquefort and gently fold it into the butter mixture with the parsley.
  4. Check the seasoning.
  5. Put a sausage-like length of butter in some greaseproof paper, roll it up and twist the ends, so the paper tightens around the butter and forms a neat cylinder.
  6. Chill and keep in the fridge until needed, or store in the freezer.

Shop the ingredients

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.