Cheddar Butter
Submitted by oliviasmom
Cheddar butter blended with hot sauce for a sharp, spicy compound butter. Four ingredients, one food processor, and ten minutes. Spread on bread, corn, or baked potatoes.
YIELD
3 servingsPREP
10 minCOOK
0 minREADY
10 minCompound butters are one of those small tricks that make everything they touch taste more interesting. This one blends room-temperature butter with cheddar cheese, a few dashes of hot sauce, and salt into a spreadable, tangy, slightly spicy butter that works on warm bread, corn on the cob, baked potatoes, or melted over grilled steak.
Process everything in a food processor until almost smooth. The cheddar keeps a little texture even when fully blended, which is part of the appeal. You want a spread with some body to it, not a perfectly smooth paste.
Let it come to room temperature for 20 to 30 minutes before serving. Cold from the fridge, it’s too firm to spread without tearing bread.
Pro Tips
- Room temperature butter is a must: Cold butter won’t blend smoothly with the cheese. Leave it out for at least 30 minutes before processing.
- Sharp cheddar works best: Extra-sharp or aged cheddar gives more flavor punch per bite than mild. The stronger the cheese, the less you need.
- Scrape the bowl often: The cheese tends to climb the sides of the food processor. Stop and scrape a few times for even blending.
- Make ahead: This keeps in the fridge for up to a week. Roll it in plastic wrap into a log shape for easy slicing.
Ingredients
Directions
In a blender or food processer fitted with metal blade, combine all ingredients.
Scraping container often, processs until almost smooth.
Cheese will retain some texture.
Spoon into small serving dish.
Cover and refrigerate.
Let stand at room temperature 20 to 30 minutes before serving.
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