Blue Cheese Peppercorn Compound Butter

Instructions

1. Toast the Peppercorns: Add the cracked black peppercorns to a dry skillet over medium-low heat. Toast for 30–60 seconds, stirring often, until fragrant. Transfer to a small plate and cool completely.1½ tsp cracked black peppercorns
2. Soften the Butter and Cheese: Let the butter and blue cheese sit at room temperature until soft enough to mix easily.1 cup unsalted butter, 4 oz blue cheese
3. Build the Flavor Base: Add the softened butter to a mixing bowl. Stir in the shallot, garlic, Worcestershire sauce, Dijon mustard, lemon zest, lemon juice, chives, parsley, and cooled peppercorns.softened butter, 1 shallot, 1 clove garlic, 1 tsp Worcestershire, 1 tsp Dijon, 1 tsp lemon zest, ½ tsp lemon juice, chives, parsley, toasted peppercorns
4. Fold in the Blue Cheese: Add the softened blue cheese and fold gently until combined. Leave some small blue cheese pieces visible for texture.4 oz blue cheese
5. Taste and Adjust: Taste the butter and add kosher salt only if needed. Blue cheese and Worcestershire already bring salt, so season carefully.kosher salt
6. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.blue cheese peppercorn butter
7. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
8. Slice and Serve: Slice into rounds and serve over hot grilled steak, burgers, roasted potatoes, mushrooms, vegetables, or warm bread. Finish with flaky sea salt, extra cracked pepper, or chives if desired.finished blue cheese peppercorn compound butter, flaky sea salt, cracked pepper, chives