Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 minutes. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary.
This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months
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|Serving Size: 1 recipe (636g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1969 (94%)|
|Amt Per Serving||% DV|
|Total Fat 218.8g||292 %|
|Saturated Fat 138.4g||692 %|
|Monounsaturated Fat 57.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 589.7mg||181 %|
|Sodium 2239.1mg||77 %|
|Potassium 375mg||10 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.5g|
|Protein 28.1g||40 %|
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Calories per serving: 2093
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