Stocks & Sauces

Roquefort butter recipe

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Slices of Roquefort butter melting over rump steak, onglet, or bavette create a superb flavour combination, especially when the meat is grilled over charcoal. The smoky, charred notes of the grill marry beautifully with the rich, tangy creaminess of the butter. A simple watercress and red onion salad with a mustard vinaigrette is the perfect companion to cut through the richness and balance the dish.

This versatile butter isn’t limited to steak – it’s equally fantastic with thick-cut pork loin chops, adding a luxurious finish when paired with creamy mashed potato. Whether enhancing a steak dinner or elevating a hearty pork dish, this Roquefort butter recipe is a game-changer for any meal.

Perfect for special occasions or a touch of indulgence at home, this recipe showcases how a simple flavoured butter can transform your cooking into something extraordinary.

Ingredients

Method

How to Make Roquefort Butter

  1. Combine the Ingredients: In a mixing bowl, smooth the softened butter with 125g of the Roquefort, garlic, and a few dashes of TABASCO® sauce. Mix until well combined.
  2. Prepare the Parsley: Pick the parsley leaves and blanch them in boiling water until wilted. Drain well, squeeze out any excess moisture, and finely chop the parsley.
  3. Add Texture and Flavour: Crumble the remaining Roquefort and gently fold it into the butter mixture, along with the chopped parsley.
  4. Check the Seasoning: Taste the mixture and adjust the seasoning if necessary, bearing in mind the saltiness of the Roquefort.
  5. Shape the Butter: Place the butter mixture on a sheet of greaseproof paper and shape it into a sausage-like log. Roll the paper tightly around the butter, twisting the ends to form a neat cylinder.
  6. Chill or Freeze: Chill the butter in the fridge until needed, or store it in the freezer for longer-term use.

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.