Bobby Flay Blue Cheese Butter

If you’ve never tried compound butter before, get ready to be hooked—this Bobby Flay Blue Cheese Butter is unbelievably rich, creamy, and bursting with flavor. Whether you’re finishing a juicy steak or just slathering it on warm bread, this simple butter takes everything to the next level.

You only need three ingredients, but the results are seriously gourmet. It’s one of those little touches that makes a big impact, and I’ll walk you through exactly how to make it perfectly every time.

Why You’ll Love This Blue Cheese Butter

• Incredibly easy to make: Just mash, roll, and chill. That’s it!
• Flavor-packed: The combination of tangy blue cheese and creamy butter is bold and irresistible.
• Perfect for entertaining: Elevates steaks, burgers, potatoes, and bread into restaurant-level dishes.
• Customizable: Add garlic, herbs, or even a splash of lemon for your own signature twist.
• Freezer-friendly: Make a batch and stash it away for whenever you want a quick flavor boost.

What’s in This Blue Cheese Butter?

Here’s all you’ll need:

• 1 stick (½ cup) unsalted butter, room temperature
• 4 ounces blue cheese, room temperature (Stilton or Roquefort are great choices)
• Optional: Fresh herbs (parsley, thyme, rosemary, chives) or finely minced garlic, to taste

Ingredient Tips:

Unsalted Butter: Start with unsalted so you can control the salt level—especially since blue cheese is already salty on its own.

Blue Cheese: Go as mild or bold as you like. I love using a sharp, crumbly cheese like Roquefort when I want extra punch, or something creamier for a milder butter.

Optional Add-Ins: Fresh herbs or garlic give this butter even more character. Just a teaspoon of chopped thyme or a pinch of garlic can totally transform the flavor.

How to Make Perfect Blue Cheese Butter

Step 1: Combine Butter and Cheese
In a bowl, mash the softened butter and blue cheese together with a fork. Don’t worry about getting it completely smooth—little chunks of cheese add great texture.

Step 2: Shape into a Log
Lay a sheet of plastic wrap on the counter. Scoop the butter mixture into the center, shape it into a log, and roll it up tightly, twisting the ends like a candy wrapper.

Step 3: Chill
Refrigerate for at least 2 hours to firm up, or freeze for longer storage.

That’s it—simple, elegant, and packed with flavor.

My Top Tips for the Best Blue Cheese Butter

• Use room temperature ingredients. This makes blending easier and smoother.
• Let it chill completely. It’s much easier to slice and serve once it’s firm.
• Freeze in portions. Wrap slices individually and freeze so you can grab just what you need.
• Adjust to taste. Add more blue cheese if you love that bold flavor—or less if you prefer a subtler touch.

Fun Variations to Try

• Garlic & Herb Butter: Add 1 small clove of garlic and a teaspoon of chopped fresh herbs.
• Blue Cheese Lemon Butter: Mix in a bit of lemon zest for a citrusy twist—amazing on grilled fish.
• Spicy Blue Cheese Butter: Add a pinch of cayenne or smoked paprika for a fiery kick.
• Steakhouse Blend: Stir in a few dashes of Worcestershire sauce and chopped parsley for the perfect steak topper.

How to Store Blue Cheese Butter

• In the Fridge: Wrap tightly or store in an airtight container. Use within 7 days.
• In the Freezer: Wrap well in plastic and foil, or use a freezer-safe container. Freeze for up to 3 months.
• To Use: Slice off what you need and let it come to room temp, or melt directly on hot food.

Your Blue Cheese Butter Questions, Answered

Can I make it ahead of time?
Absolutely! It stores beautifully and is even better after a day in the fridge as the flavors meld.

Can I use dried herbs instead of fresh?
Yes, just use less—dried herbs are more concentrated. Start with ½ teaspoon and adjust to taste.

How do I soften blue cheese quickly?
Cut it into small pieces or microwave it for just a few seconds on low power.

Is this vegetarian?
It can be—just make sure the blue cheese is made with vegetarian rennet, as some varieties are not.

What’s the best way to serve it?
On top of steak, melted over baked potatoes, slathered on warm bread, or even tossed with roasted veggies.

Try More Recipes:

• Bobby Flay Texas Potato Salad
• Bobby Flay Moussaka
• Bobby Flay Cheddar Waffles