Crumbled bacon, flavorful blue cheese and garlicky spinach stirred into creamy butter with a splash of hot sauce and a squeeze of lemon. This Bacon Blue Cheese Compound Butter makes it easy to serve up impressive grilled oysters with the classic flavor of oysters Rockefeller.
Keyword compound butter, oysters, oysters rockefeller, bacon blue cheese butter, bacon butter, blue cheese, bacon, grilling
Prep Time 10minutes
Total Time 10minutes
Author Tristin Rieken
2cupsunsalted butter1 pound
1mediumscallionwhites and greens chopped
2poundsfresh spinachor substitute a 10 ounce box of frozen spinach, thawed, drained, and pressed to remove all the liquid
⅛teaspoonred pepper flakes
2teaspoonsfresh lemon juicefrom 1 small lemon
2dasheshot sauceor to taste
Cook bacon slices in a large cast iron skillet over medium high heat until crispy. Remove and set aside. Reduce heat to medium and pour out all but 2 tablespoons of bacon drippings.
Add garlic and scallion to skillet. When the garlic is fragrant, after about 30 seconds add red pepper flakes and fresh spinach in handfuls.
Cook until all the spinach is sauteed, substantially decreased in size and coated with garlic bacon grease. Remove from heat and transfer to a large bowl. Discarding any additional liquid.
Chop bacon slices and add to spinach in bowl with lemon juice and hot sauce. Cover and chill until cool, at least 30 minutes.
Whip cooled bacon spinach mixture with room temperature butter until combined. Then gently stir in blue cheese.
Divide in half and spoon onto two sheets of plastic wrap or waxed paper then roll into two compact logs. Twist the ends to seal and place in the fridge to firm up before using.
Store in refrigerator for up to a month of frozen up to three months.Makes 2 large logs.