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.



  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.

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