- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 ounces good Roquefort cheese
- 1 tablespoon chopped scallions
Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
2012, Ina Garten, All Rights Reserved
Recipe courtesy of Emeril Lagasse