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Dec 21, 2008 05:41 PM

What would you call blue cheese, shallots, mustard and butter?

I made a compound butter with Stilton, dijon mustard, a little fresh parsley, diced shallot, and butter. And ate it on pasta.
It's the kind of thing one would happily put on a steak.

I'm wondering if this combination has a name, other than delicious dinner with compound butter on pasta....

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  1. who needs pasta? just give me a spoon! yum.

    i've seen those components used together in recipes, before, but AFAIK, there's no official label for it. looks like it's yours for the naming :)

    1. When something like it is served on chicken it's called a Blue Cheese Mustard Sauce which, in place of butter, uses heavy cream.

      1. I figured the French would have a word for a compound butter involving cheese, if not for a compound butter involving shallots, mustard, herbs and blue cheese
        : )
        I used the tiniest bit of dijon just to make it a little more interesting, so it wasn't a mustard sauce. I will unimaginately stick to "blue compound butter" until I find the village where this has been made for centuries....

        6 Replies
        1. re: pitu

          Bleu beurre composé

          I had neglected to change "Blue" to "Bleu"
          My french is almost as old as I am, but it doesn't get used as much.

          1. re: todao

            Beurre de Roquefort, buerre composé . . .

            1. re: pitu

              Excusez-moi d'utiliser la mauvaise orthographe. Mon français n'est pas aussi forte que je voudrais qu'elle soit.

                1. re: todao

                  "Mon français n'est pas aussi forte que je voudrais qu'elle soit."
                  me either.
                  I'm just trying to find the origin of this little speciality, which I certainly did not invent but find so delicious and classically French that I just know it's a Thing somewhere.

                  1. re: pitu

                    I have seen many similar compound butter mixes and used them on everything from steak to vegetables but the exact ingredients you list are unfamiliar in my reading/culinary experience. You could, of course, toss in a splash of champagne -
                    It's a nice compound butter idea and, inasmuch as you cared enough to share it, I thank you (as I am sure others do) for your contribution to my compound butter recipe cards. I'm gonna call it "Pitu du fromage bleu et composé de beurre de moutarde" so I'm sure to find it easily. I think that'll be the longest recipe name in my collection.

          2. sounds absolutely yummy! i think i'll even use this for steak sandwich later this week!