You know that scene in Twin Peaks where Jerry Horne comes in raving about brie and butter sandwiches? That was me last night, except I was raving about compound butter, and I was talking to my cat.
Even the cheapest, most basic butter is a thing of beauty but, just as I love many salts of various price points and colours, I love all sorts of different butters, from the cultured to compound. Actually, my new favourite child happens to be a compound butter that’s quite cultured — all you need is a little yogurt.
I am, as you probably know, very into compound butter, particularly when there is bonus dairy involved, but brie butter has dethroned yogurt butter as my favourite child.
It’s easy enough to make: Just combine equal parts (by mass) butter and brie — this will be the only time I recommend removing the rind — and blend them together in a food processor until smooth. Season to taste with flaky salt. You’re done.
The resulting spread has a dense, silky texture that’s similar to cream cheese frosting, making it perfect for spreading and dipping. Somehow, both ingredients come through in equal measure; it’s almost like they agreed to take turns.
You get hit with the brie right up front, but then the cheese yields to its counterpart, giving way to a creamy, buttery finish. Obviously you should spread it on a baguette, but this butter deserves more creativity than that.
Use it as a dip for fruits and vegetables, particularly apples and breakfast radishes; spread it on a sandwich with really good ham; or broil it for a mind-blowing cheese toasty.
(You can also eat it with a spoon, which I have done, and honestly kind of recommend.)