250g butter, at room temperature
1 tablespoon mild mustard
Pinch of smoked paprika
2 tablespoon chopped fresh flat-leaf parsley
100g blue cheese
Freshly ground black pepper
Whipped Blue Cheese Butter
Ingredients
Main
250g butter, at room temperature
1 tablespoon mild mustard
Pinch of smoked paprika
2 tablespoon chopped fresh flat-leaf parsley
100g blue cheese
Freshly ground black pepper
Method
Copy TextWhip the butter, mustard and paprika in a bowl with a hand-held electric beater (or use a stand-alone mixer). Season generously with pepper and fold in the parsley. Crumble in chunks of the blue cheese and gently fold together again. Ideally you want to be able to see the chunks of blue cheese in it and not break them up too much.
Transfer and roll the flavoured butter on a piece of parchment paper to give a cylinder shape. Twist the ends to secure and then chill to firm up. Cut into rounds and use as required or cut into portions and put in a zip lock to store in the freezer for up to 3 months.
The Quality Mark & You
Learn MoreMethod
Copy TextWhip the butter, mustard and paprika in a bowl with a hand-held electric beater (or use a stand-alone mixer). Season generously with pepper and fold in the parsley. Crumble in chunks of the blue cheese and gently fold together again. Ideally you want to be able to see the chunks of blue cheese in it and not break them up too much.
Transfer and roll the flavoured butter on a piece of parchment paper to give a cylinder shape. Twist the ends to secure and then chill to firm up. Cut into rounds and use as required or cut into portions and put in a zip lock to store in the freezer for up to 3 months.
