The Super Bowl is coming up tomorrow and all I can think about is this spicy buffalo butter. This recipe is one of my favorite compound butters I have made to date. Let's face it, the big game is all about the amazing food. With fresh chives and crumbled gorgonzola, this spicy buffalo butter will not disappoint...
1/2 c. butter
2 tbsp. buffalo sauce
1 tbsp. gorgonzola, crumbled
2 tsp. fresh chives, chopped
Place butter in a small mixing bowl. Using a rubber spatula or spoon, stir the buffalo sauce into the butter. Mix butter and buffalo sauce are evenly blended. Crumble gorgonzola, add to mixing bowl. Finely chop fresh chives. Add to mixing bowl. Thoroughly blend all ingredients together in the bowl.
Store flavored butter in a ramekin or roll into a log using plastic wrap.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.