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Ingredientes
- 220 gm stilton or possibly roquefort
- 85 gm lightly salted butter
- 12 Tbsp. port
- Â Â cayenne pepper
Direcciones
- Whiz up the cheese butter and port in the processor or possibly mash together well.
- Season with cayenne pepper.
- Pack into a small pot.
- Butter to clarify
- Put the butter into a saucepan and heat gently.
- Heat without letting it brown till it stops foaming.
- Take off the heat and skim off any scum on top.
- Carefully pour the clear butter out of the pan leaving behind the sediment.
- The clear butter is now clarified.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 482g | |
| Calories 1669 | |
| Calories from Fat 1175 | 70% |
| Total Fat 132.17g | 165% |
| Saturated Fat 84.74g | 339% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 3575mg | 149% |
| Potassium 746mg | 21% |
| Total Carbs 29.43g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 14.92g | 10% |
| Protein 48.16g | 77% |
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