Good, Butter, Best


A few weeks ago I saw a recipe for “wine butter” on Pinterest, and I reacted just like you are right now. (And if you aren’t reacting all “hold the phone” or “what a time to be alive” you need to get your priorities in order.)

So yeah, I pinned that recipe and whipped it up the following weekend. There were several different wine butter recipes, but I opted for a Port + White Cheddar Combo. The recipe (see below) is simple: stick everything in a food processor, roll into a log, and freeze. Let it soften when you’re ready to eat it. . .and then spread that stuff on EVERYTHING. Crackers. Yes. French Bread. Yum. Garlic Bread. Double Yum. Mac + Cheese. YES PLEASE. Yes, you read that right. Put a generous slab in with some cooked shells and add some milk + extra white cheddar for some seriously delicious mac + cheese (no pics of this because I ate it too fast).

XO – Courtney









• 1 stick butter,room temperature
• 2 T Port wine
•1/4 cup sharp white cheddar cheese, grated
1. Combine all ingredients in a food processor and mix until smooth.
2. Scoop the butter onto wax paper + roll into a log.
3. Freeze for 1-2 hours to set the butter. Let soften before using + store in the fridge.

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