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Blue Cheese & Lemon Compound Butter

Raven Higheagle


I confess I have a serious love affair with butter. Oil is called for in a baking recipe? Bah…use ghee instead! Oil in sautéed vegetables? No thank you, I use butter instead. Really, I use butter every single place I can unless it’s a ridiculous notion to do so. Butter is just plain better, no?


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Makes 1/2 Cup
5 Min


How to Make Blue Cheese & Lemon Compound Butter


  1. In a small bowl, mash the cheese with the lemon zest and juice until well combined.
  2. Stir in the butter until completely incorporated.
  3. Lay out some plastic wrap and spoon the mixture onto the bottom in a line.
  4. Roll up, twist ends (you thought I was going somewhere else with that didn’t you?) and freeze.
  5. When ready for use, remove from freezer about 15 minutes before you need it, slice off rounds and add to whatever you want!
  6. Suggestions for use:
    Fennel and Apple Soup
    Boiled or roasted corn
    Baked potatoes
    Spread over toast for crostinis
    Used in place of regular butter in mashed sweet or regular potatoes

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About Blue Cheese & Lemon Compound Butter

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: French
Other Tags: Quick & Easy, For Kids

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