Blue Cheese Butter
|Blue cheese/Roquefort cheese||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened (1/2 Stick)|
|Dry sherry/White wine / brandy / heavy cream||2 Tablespoon|
1. Remove the cheese and the butter or margarine from the refrigerator. Crumble the cheese. Allow both to stand at room temperature for about 1 hour.
2. Mash the cheese with the butter in a small bowl with a fork. Stir in the sherry, wine, brandy or cream and mix to a smooth paste. Turn into a ramekin or small serving bowl.