A delightful and versatile butter infused with the rich flavors of blue cheese, perfect for enhancing your dishes.
Simmer the finely chopped shallot in the white wine in a small saucepan until the liquid is almost evaporated.
Keep the heat low to avoid burning the shallots and ensure a gentle reduction.
Allow the mixture to cool to room temperature.
Transfer the mixture to a cool dish to speed up the cooling process.
Combine the cooled mixture with the blue cheese and butter in a food processor. Blend until smooth but avoid overmixing.
Pulse the processor to maintain control over the texture.
Place the mixture onto a sheet of plastic wrap, shape into a log, and wrap tightly.
Use a spatula to help shape the butter evenly.
Chill the butter in the refrigerator until firm.
For quicker chilling, place the butter in the freezer for a short time.
Slice and serve as desired, or use as a topping or spread.
Let the butter soften slightly at room temperature before serving for easier spreading.
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