Brie Butter Is The Best Compound Butter

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.

Why You Should Add A Little Yogurt To Your Butter

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.

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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.)