Gorgonzola Butter

© Katherine Stetson

A must-have condiment for grilled steaks or beef fondue.

For 1 cup:

  • ½ cup unsalted butter (1 stick), softened
  • ½ cup Gorgonzola cheese, crumbled
  • 1 tablespoon chopped chives
  • 2 teaspoons cognac

Combine all ingredients in a medium bowl and mix well.  Spoon compound butter onto a sheet of plastic wrap or waxed paper, roll into a log and twist the ends to seal. Refrigerate until needed.  When chilled, slice butter log into discs and place atop warm food.

Copyright © Katherine Stetson, all rights reserved.