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


2 clove
125 g
blue cheese
zest of one lemon
juice of one lemon
1 c
butter (salted), softened


1In a small bowl, mash the cheese with the lemon zest and juice until well combined.
2Stir in the butter until completely incorporated.
3Lay out some plastic wrap and spoon the mixture onto the bottom in a line.
4Roll up, twist ends (you thought I was going somewhere else with that didn’t you?) and freeze.
5When ready for use, remove from freezer about 15 minutes before you need it, slice off rounds and add to whatever you want!
6Suggestions 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

About this Recipe

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