Gorgonzola chive garlic butter
Author Notes: My favorite compound butter is gorgonzola chive garlic butter. This is great served on top of a grilled steak. It is also good spread on some good crusty bread and toasted under the broiler or just on bread or rolls to have with a meal.
I suggest you make up two sticks of butter the first time; it is addictive and will be gone quick.
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Makes one stick
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1 stick of butter, softened
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Crumbled gorgonzola cheese to equal a stick of butter
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1
tablespoon Snipped fresh chives or 1 teaspoon dried
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2
teaspoons Dried garlic flakes, I used Penzey's
- 1. Place stick of butter in a bowl; add about an equal amount of crumbled gorgonzola cheese, a good tablespoon of snipped chives or 1 teaspoon dried chives, 2 teaspoons dried garlic flakes, I use Penzey’s. Mix all together until mixed through.
- 2 Let sit about a half hour then place on a sheet of plastic wrap and roll up twisting the ends.
- Store in the refrigerator or freeze for later.
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