For the turkey this year at Thanksgiving I was thinking of using Herb Gorgonzola Compound Butter as a seasoning and way of keeping the turkey moist by rubbing it under the skin before roasting. We ended up changing our minds and went a brine and Cajun seasoning route instead. Unfortunately I had already prepped this so it will be put to use later on a prime rib dinner or another grilled meat of choice. Rib Eye maybe, filets, I don’t know but I do know this is an amazing combination of herbs and flavors.
A compound butter can be made by incorporating herbs, spices or aromatic liquids into butter. The butter is then reformed, in either wax paper, plastic wrap or parchment paper, and chilled until it is firm enough to be sliced.
In this recipe for compound butter I incorporated Gorgonzola cheese into the flavor profile and it’s a killer combination. Herb Gorgonzola Compound Butter is easy to make and is perfect to top off the grilled meat of choice like the Prime Rib Roast Italiano we had last night with Prosciutto Sage Wrapped Asparagus.
Herb Gorgonzola Compound Butter
- 1 cup softened butter
- 4 oz Gorgonzola crumbles
- 2 tbsp chopped parsley
- 2 tbsp chopped rosemary
- 2 tbsp chopped thyme
- 1 tbsp chopped sage
- 1 tbsp chopped oregano
- pinch of red pepper flakes
- Let butter come to room temperature and place in a bowl with the Gorgonzola crumbles.
- Chop the fresh herbs and red pepper flakes in a food processor and mix in with butter and Gorgonzola cheese.
- With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
- Roll the butter mixture into a cylindrical shape working with the wax paper. Twist the edges and refrigerate until firm.
- Remove from refrigerator, unroll and slice into pieces to top each steak or other grilled meat.
- Roll up and refrigerate the remaining compound butter.