- Gorganzola butter:
- 6 oz – gorgonzola or bleu cheese
- 6 oz – softened butter (not melted)
Mash ingredients together in small bowl. Place in saran wrap to make sausage shape. Refrigerate until use.
- Creole butter:
- 1 Tbsp – Onion Powder
- 1 Tbsp – Garlic Powder
- 1 Tbsp – Cayenne
- 1 tsp – Smoked Paprika
- 1/2 tsp – Paprika
- 1/4 tsp – Dried Thyme leaves
- 1 tsp – Oregano
- 1 Tbsp – Salt
- 1 Tbsp – Black pepper
- 8 Tbsp – Butter (softened)
Mix spices together. Toast 3 Tbsp of the spices in a dry pan for 30 seconds to release aromatics. Mash the butter and toasted spices together in a small bowl. Place in saran wrap to make sausage shape. Refrigerate until use.