Stocks & Sauces

Roquefort butter

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.

Roquefort butter

Roquefort butter

Recipe by


  • 250g unsalted butter, softened

  • 250g Roquefort

  • 1 clove garlic, very finely chopped


  • 1 small bunch fresh flat leaf parsley, picked, blanched and chopped


  • Smooth the butter with 125g of the Roquefort, garlic and TABASCO®.
  • Pick the parsley leaves and then blanch in boiling water until wilted. Then drain, squeeze and chop.
  • Crumble the remaining Roquefort and gently fold it into the butter mixture with the parsley.
  • Check the seasoning.
  • 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.
  • Chill and keep in the fridge until needed, or store in the freezer.