Point Reyes Bay Blue Butter
Our latest and greatest compound butter recipe is brought to you by farm chef, Mariko Wilkinson.
For 3 Dozen Hog Island Sweetwater oysters, about 3 cups
Ingredients (Bay Blue Butter)
6 oz Point Reyes Bay Blue Cheese, crumbled
12 oz unsalted butter, room temperature
1⁄2 cup minced celery
2 tbsp dijon mustard
1 tsp minced dehydrated onion tops (dried onion flakes work too)
1 1⁄2 tsp minced garlic
1⁄4 cup chopped parsley
1 tsp freshly ground black pepper
Method (Assembly & Cooking)
Combine all in a stand mixer with the paddle attachment and mix on medium speed until well incorporated. Store in refrigerator until ready to use.
To cook, set grill to medium-hot. Place about a 1/4 inch thick pat of the Bay Blue Butter on each shucked oyster and place the oysters on the grill. Wait for the butter to melt and start to bubble. Let them cook for a minute before removing from the grill. Let cool for a minute and enjoy! We suggest serving with fresh crusty bread to sop up leftover butter.
Method (Recipe Notes:)
•The Point Reyes Bay Blue cheese from Point Reyes Farmstead Cheese Company is an integral part of this recipe. It has a creamier and sweeter finish than other blue cheeses.
• Farm Chef Mariko likes to use a nice French Dijon mustard, like Edmond Fallot, that has a good heat to it.
•The celery is intentionally kept raw. It cooks a bit during the grilling process but it adds a nice crunch for a good textural note.
•The minced dehydrated onion tops were house-made from leftover spring onions. They were sliced and dried in a food dehydrator then blitzed in the blender to make onion flakes. This method is also a great way to reduce food waste in the kitchen!