HERB GORGONZOLA BUTTER — This savory butter features garden fresh herbs and crumbled Gorgonzola cheese. It’s the perfect accompaniment to grilled steaks, hamburgers and vegetables.
One of my favorite things to do when I have an over-abundance of fresh herbs in my garden is make savory butters, like this Herb Gorgonzola Butter.
It’s such a versatile, easy way to use up those herbs, and it’s the perfect condiment to have on hand during summer grilling season.
We especially love this butter on grilled steak, but I also love slathering my hamburgers with it year round. All you have to do is keep some of this herbed butter in your freezer and you can enjoy it all year long!
Which means it’s also a simple way to preserve herbs from your garden to use throughout the year.
There’s nothing like a juicy hamburger, dripping with this tasty spread, in the middle of the winter, to remind you that summer and grilling season is on the horizon.
You can almost use any combination of herbs in this recipe. The only thing I might think twice about is mint. But hey! Even that could work. And you can definitely sub blue cheese for the Gorgonzola.
I like to pack this into little Mason jars and stick them in my freezer–feel free to double or triple the recipe if you’ve really got a lot of herbs to use.
Some people like to form their compound butters into logs, wrap them in wax paper, and freeze them that way. Which makes it easy to slice off a pat of your savory spread when it’s time for serving.
The possibilities for this Herb Gorgonzola Butter are practically endless. I’m sure you’ll find your own delicious and unique ways to use this buttery condiment at your house too!
Be sure to save this Herb Gorgonzola Butter recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Herb Gorgonzola Butter
- Gorgonzola cheese
- Produce: garlic, fresh herbs
- Salt and pepper
- 1 cup unsalted butter, softened
- 1 cup crumbled Gorgonzola cheese
- 3 cloves garlic, minced
- 1/3 to 1/2 cup loosely packed fresh herbs, chopped
- Salt and pepper, to taste
- Combine all ingredients in a food processor and pulse until smooth. Alternately, you can mix ingredients in a medium bowl with a wooden spoon.
- Transfer butter to small, covered airtight jars or containers. Refrigerate for up to one week, or freeze for up to 3 months.
- Use on grilled meats, vegetables, baked potatoes, etc.
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Who Dished It Up First: This is an original recipe