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Blue Cheese-Chive Butter

Blue Cheese-Chive Butter

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Makes about 3/4 cup Servings

American food, butter recipes, condiment recipes, cheese recipes, blue cheese recipes, chive recipes, herb recipes, spring food, black pepper recipes, peppercorn recipes, dinner party food, large groups


  • 1/3 cup blue cheese, crumbled
  • 1/2 stick butter, softened

Recipe Preparation

  • Combine blue cheese in a bowl with butter, chives, and plenty of black pepper. Whisk vigorously with a fork. Use immediately. DO AHEAD Cover and refrigerate for up to 2 weeks. Let come to room temperature before using.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving (1 tablespoon) contains: Calories (kcal) 59.0 %Calories from Fat 87.3 Fat (g) 5.7 Saturated Fat (g) 3.7 Cholesterol (mg) 15.3 Carbohydrates (g) 0.3 Dietary Fiber (g) 0.0 Total Sugars (g) 0.1 Net Carbs (g) 0.2 Protein (g) 1.6 Sodium (mg) 98.9Reviews Section

Blue cheese-chive butter from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Grilled Flat Iron Steak with Blue Cheese-Chive Butter

This grilled dish is the quintessential pairing for our luscious, flavorful Merlot. The richness of the blue cheese-chive butter coats your palate while the Merlot's fruit and tannins provide bursts of flavor leaving a lasting, luxurious mouth feel.

  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon cracked black pepper
  • 1 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 1/2 pounds flat iron steak
  • 3 tablespoons softened unsalted butter
  • 1 ounce crumbled blue cheese
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon cracked black pepper

Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.

Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Grilled Steak with Blue Cheese and Chive Compound Butter

Okay folks, strap yourselves in tight because it’s going to be an exciting ride (picture me winking and making a clicking noise while pointing at you). This is a “seal the deal” kind of dinner. The kind of dinner I make for Matt when I really want him to say “Huh? Whatever. I wasn’t listening but ‘yes’ as long as you make this again.” It’s that good.

There’s something about the combination of rich beef and tangy blue cheese that just works (which is why the best burger combination is blue cheese and crispy bacon, in my opinion). Well, this recipe takes that classic pairing to the next level.

We grilled New York Strip steaks and topped them with the most delicious blue cheese and chive compound butter and served it with Balsamic Roasted Red Onions with Thyme. You’re licking your screen, aren’t you? I understand, here’s a tissue.

Okay, onto the Blue Cheese and Chive Compound Butter. I love compound butters because they’re a quick and easy way to elevate simple dishes. They can be made days or even weeks ahead and you can simply cut off a slice or two whenever you’re ready to use them. I’ve made blue cheese butter before, but this time I added some chopped chives along with a dollop of sharp dijon mustard.

It’s super delicious and there’s so many ways to use it beyond just steak. Try tucking some under the skin of a few chicken breasts before roasting, or melt a slice over grilled vegetables, or tuck a thick slice inside of a burger before you grill it. Gaaaaah, that one’s my favorite.

Don’t over-mix once you add the cheese so you get nice flecks of blue cheese throughout.


In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer—but the goal is just to get the butter soft so you can incorporate the chives.

Add the chopped chives and continue mashing/squishing/mixing the butter until fully mixed.

Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap

Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.

Pepper Crusted Filet Mignon with Blue Cheese-Chive Butter

5 tablespoons black peppercorns, cracked
5 tablespoons plus 2 teaspoons olive oil
1-1/2 teaspoons table salt
4 (7- to 8-ounce) center-cut filet mignons, 1-1/2 to 2 inches thick, dried thoroughly with paper towels.

For: Blue Cheese-Chive Butter
3 tablespoons unsalted butter, softened
1/3 cup crumbled mild blue cheese, at room temperature
1/8 teaspoon table salt
2 tablespoons minced fresh chives

Heat the peppercorns and 5 tablespoons of the oil in a small saucepan over low heat until faint bubbles appear. Continue to cook at a bare simmer, swirling the pan occasionally, until the pepper is fragrant, 7 to 10 minutes. Remove from the heat and allow to cool. When the mixture is at room temperature, add the salt and stir to combine. Rub the steaks with the pepper mixture, thoroughly coating the top and bottom of each steak with the peppercorns. Cover the steaks with plastic wrap and press gently to make sure the peppercorns adhere let stand at room temperature for 1 hour.

Meanwhile, adjust an oven rack to the middle position, place a rimmed baking sheet on the oven rack, and heat the oven to 450 degrees. Heat the remaining 2 teaspoons oil in a 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, 3 to 4 minutes. Using tongs, turn the steaks and cook until well-browned on the second side, about 3 minutes. Remove the pan from the heat and transfer the steaks to the hot baking sheet. Roast until the center of the steaks registers 120 degrees on an instant-read thermometer for rare (5 to 7 minutes), and 125 degrees for medium-rare (6 to 8 minutes). Transfer the steaks to a wire rack and let rest, loosely tented with foil, for about 10 minutes before serving.

For Blue Cheese-Chive Butter:

Combine the butter, cheese, and salt in a medium bowl and mix with a stiff rubber spatula until smooth. Fold in the chives. While the steaks are resting, spoon 1 to 2 tablespoons of the butter on each one.

Related Video

I’m ruined for any commercial dressing. This is fabulous and it will save any boring salad. Old lettuce? Bitter cucumber? Leftover garbanzo beans? A generous pour of this dressing will resurrect the whole shebang.

This is easy and very yummy be sure to use high quality blue cheese it makes all the difference.

Great recipe doubled cheese and used traders joes Gorgonzola which was nice but a bit salty. I added both herbs directly when blending and that made it a bit more flavorful. next time will spring for really good cheese from the local cheese shop!

I forgot to add that I did not use food processor--just left it all chunky. It was fine & only used one cube of that frozen minced garlic that you can buy at Trader Joes

i made this dressing last night and OMG so darn good. tangy, spicy [more on that below], rich tasting and CARB FREE. I was dipping every veg I had into it. So, couple of tips: definitely double it. I doubled it & already feeling a bit anxious b/c so little left. I used half the amount of mayo & then added half sour cream, as another reviewer suggested. I also added the buttermilk to the consistency I desired, which seemed to be about half of the amount called for in the recipe. I also minced about 1/3 of a jalapeño I had in the fridge. I coulda added a bit more, frankly.

Did anyone else's dressing come out incredibly spicy? The kind of spicy from garlic, not like hot heat? The dressing was good, but overwhelmingly strong. Is it possible we got a bad head of garlic? It was seriously covering up the flavors! We usually love garlic, and always add one more clove than a recipe calls for.

I've made this many times, and it's always a hit. I make a double batch when I bring it as a side for spicy honey sriracha chicken wings for dipping the celery sticks, and people dip many different items in the dressing it's so good. Like others, I double up on the cheese. I also use less garlic and more lemon.

One quick addition to my comment immediately below (in addition to adding the four forks!): I used Point Reyes blue cheese. Perfect for the texture and flavor.

A great recipe that works "as written" (though I did take the advice of other Reviewers and used more than the two ounces of cheese mentioned. but that's just a matter of personal taste and 2 oz. would give a great result) That means it's important to use buttermilk to get the tangy bite and the little extra body that it brings. Also, be sure to heed the recipe's instruction to use "firm" blue cheese. If you use a creamy version or a Gorgonzola, you will get a different result (still yummy I'm sure). The only things I could think of doing to improve on the recipe would be to make my own mayonnaise, but that's time consuming and Iɽ be wary of leaving it in the fridge longer than overnight. Also, I would put in a bit more garlic (personal taste again) and might try sweating the garlic with a tsp. of water in a non-stick pan for a minute or so to bring out the flavor and letting it cool before using. But, you can't go wrong just following the recipe itself!

This is a delicious dressing. We prepared it as written, except for the fact that we eliminated the parsley. The creamy white dressing contrasts beautifully against an assortment of greens and vegetables. It is really an exceptional version of a blue cheese dressing.

I made it as a dip (by omitting the buttermilk) and served it with crudites. It was excellent.

Really delicious I think the herbs make it and I would not omit the parsley. I like to substitute 1/2 sour cream and 1/2 mayo for all dressing bases as opposed to all mayo. I also had to use regular milk, which I think made the dressing runnier than if I had used buttermilk. In either case my advice would be to add the liquid until the dressing's at your desired consistency.

So easy and fresh. I used the new Olive Oil mayo. My 13 yr old nephew was almost eating out of the salad bowl. I forgot the chives but it was still good. Hope to remember them next time.

This was outstanding. We used it as a sauce for grilled tenderloin. I took everyone's suggestion to heart and added an additional tablespoon of blue cheese. Lastly, if you don't have buttermilk, you can use the following substitute which is darn close. Add 1/2 Tbl. white vinegar to 1/2 cup milk. Wait 5 minutes and then use with recipe.

This is perfect. Added a bit more cheese as others suggested and that was a good choice.

Easy and Awesome. Perfect on a steakhouse salad with some heirloom tomatoes and crisp bacon. Yum!

In my review below I said I would omit the parsley next time. But after it sat in the fridge overnight we had it again and thought it was very good with the parsley. More fresh tasting and a little different. I recommend you give it a try with the parsley especially if it will have a little time to blend flavors. Still needs a bit more cheese though.

Really good dressing and would be an excellent crudite dip. I made it exactly as written but will definitely omit the parsley and increase the amount of blue cheese next time as some others have suggested.

This is THE best dressing. Great with bacon bits sprinkled on after dressing the salad. We love it.

so yummy! i used about half the mayo, subs. onion for the chives and DID use the parsley and it is so good. i will definitely make it again. only took moments to make!

I pretend that this recipe is my secret blue cheese dressing recipe and make my family members beg for it! I do not use the parsley, I think it has a flat flavor, but instead use fresh dill in its place. Of course, I always double the garlic and add extra cheese.

A good basic blue cheese dressing. It had a bit of a heavy mayo flavor for me so i sharpened the flavor with some sherry vinegar. I also left out the parsley and sprinkled the chives on top of the salad instead. It was a hit in the end and with these tweaks i'll make it again.

This is the best Blue Cheese Dressing we have ever made! It's great on lettuce and sliced apples at this time of the season.

Wow, super tasty. I didn't have buttermilk so I used powdered buttermilk mixed with water but added twice as much powder as I should have. No matter, the extra flavor was great! It came out pretty watery, but I was winging it with measurements, and heck, it tasted good, so I didn't care--I just used a spoon to scoop up the dressing, then plopped a baby carrot on the spoon, and down it went. Nice, nice!

This is so easy and really great tasting. My chives are done for the season, so I used a tablespoon of minced onion and it worked fine. I tasted it without the onion and it was just as good. Terrific over a simple green salad of romaine, onions, and shaved carrot. Could also see this as a dip for crudites.

Let's Dish: Blue cheese chive sauce

CHICAGO (WLS) -- Sauces have a way of transforming dishes and making them that much more interesting. Chris Koetke, host of the Live Well Network show, "Let's Dish," makes a creamy and decadent blue cheese and chive sauce that is a great addition to any meat, fish or veggie.

Recipe for blue cheese chive sauce
Difficulty: Easy
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 2 1/2 cups sauce

4 tablespoons unsalted butter
1/4 cup finely minced onion
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
Healthy pinch rubbed sage
1/8 teaspoon ground black pepper
4 oz. crumbled blue cheese
Salt to taste
2 tablespoons finely chopped chives

1. Melt butter in a small saucepan. Add onions and cook for about 5 minutes over moderate heat until the onions are softened and translucent.
2. Add flour and cook over low heat for several more minutes, stirring frequently.
3. Add milk and whisking constantly, bring to a boil. The sauce should be very thick at this point.
4. Add chicken broth, sage and black pepper. Bring to a boil, stirring frequently.
5. Reduce heat to a very low simmer and simmer for 5 minutes, stirring frequently so that the sauce does not stick to the bottom of the pan and scorch.
6. Remove from heat and whisk in the bleu cheese until melted. Taste to see if salt is needed. Stir in chives and serve. If the sauce becomes too thick, simply thin it with a bit of milk or broth.

  • 6 ¾ ounces all-purpose flour (about 1 1/2 cups)
  • ¼ cup chilled butter, cut into small pieces
  • 1 cup (4 ounces) crumbled blue cheese
  • ⅓ cup finely chopped chives
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 to 2 tablespoons cold water

Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour and butter in a food processor pulse to blend. Add cheese, chives, salt, and pepper pulse until mixture resembles coarse meal. Drizzle water into flour mixture until dough forms a ball. Roll dough into a 16 x 8-inch rectangle. Wrap dough in plastic wrap refrigerate 4 hours or until firm.

Cut dough crosswise into 64 (1/4-inch-wide) slices. Place 1/2 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes or until the edges are lightly browned. Cool straws completely on wire racks.

Cook like james

May 12, 2016

Pepper Crusted Filet Mignon with Blue Cheese Chive Butter

This is a great recipe that certainly warrants spending a little extra on high quality beef (friends in NYC should head to Lobel’s) and it’s perfect for a special occasion dinner at home. Rather than just sprinkle pepper over the steaks, the team at Cook’s Illustrated came up with a clever technique that reduces the peppercorns' heat by briefly simmering them in olive oil, and the results are stellar. The steaks are further enhanced with a classic pairing of blue cheese and chives – I used Point Reyes Original Blue, one of my favorites. Serve them with some sautéed spinach and your favorite red wine and enjoy the rave reviews from your guests.

For the Pepper Crusted Filet Mignon:

5 tablespoons black peppercorns, cracked (see illustration below)

5 tablespoons olive oil, plus 2 teaspoons

4 center-cut filets mignons, 1 ½ to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

  1. Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere let stand at room temperature for 1 hour.

For the Blue Cheese Chive Butter:

3 tablespoons unsalted butter, softened

1 ½ ounces blue cheese (mild), room temperature

¼ teaspoon red pepper flakes

2 tablespoons minced fresh chive

  1. Combine butter, cheese, red pepper flakes and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. Set aside while preparing steaks. (Can be made ahead and refrigerated, but bring to room temperature before cooking steaks)
  2. Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and top with 1 – 2 tablespoons of blue cheese butter mixture. Let rest, loosely tented with foil, for 5 minutes before serving.


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Blue Cheese & Chive Compound Butter Recipe

I love compound butter. (Well, let’s be honest. I love butter.) Compound butter is a great way to add extra flavor to steaks, veggies, and anything else you might put butter on. Here’s a simple recipe for Blue Cheese and Chive compound butter.

I made this one over 4th of July for our corn on the cob, and later that weekend we grilled steaks and a little bit of this yummy butter melting on the top of a nicely seared steak was divine.
It is so easy to make.

Take a stick of softened butter and about two tablespoons of chunked blue cheese and combine. Add in some fresh cracked pepper and one green onion, snipped. (Do not use the white part of the onion.) Incorporate all of the ingredients into the cheese and butter mixture.

Place mixture onto a piece of plastic wrap, wrap/roll it into a log shape refrigerate until ready to use. Unwrap, cut into discs and enjoy!

Watch the video: French Cheese Puffs or Gougeres, with chives and two cheeses (July 2022).


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