Bold Baking Basics, Homemade Ingredients

Blue Cheese Compound Butter

4.50 from 2 votes
Sharp, salty, and creamy, my Blue Cheese Compound Butter recipe is steak, corn, wings, and more!
Sliced Blue Cheese Compound Butter next to bread.

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Hi Bold Bakers!

WHAT YOU GET: A perfect appetizer of creamy, salty butter and blue cheese that can be used on anything from roasted vegetables to pasta to steak.

On my compound butter journey, I’ve discovered that butter is the perfect blank slate for a number of different flavors, but this homemade blue cheese-flavored butter is a savory treat I wasn’t expecting! The lovely creamy butter perfectly complements the sharp, salty taste of blue cheese. 

If you love bleu cheese (and it is a “you love it or hate it” type of flavor), I feel like you’re going to want to use this compound butter on everything! Can you just imagine this buttery cheesiness on top of cobbed corn? Or a generous pat on a perfectly cooked steak? Or even melted on top of buffalo wings, with a side of the butter whipped up for extra dipping?! Oh, or melted over freshly popped popcorn? Okay, I’m getting carried away.

A bonus is that this recipe helps your blue cheese last longer. If I ever find myself with too much blue cheese, I like to whip it together with some butter and freeze it into sections, so I always have some on hand.

Try these other butter flavors, too:

How Much Blue Cheese Should I Use? What Type of Blue Cheese Should I Use?

You need to follow your heart on this one! I usually use around 1 cup of crumbled blue cheese, but it depends on what kind of cheese you are using and how strong it is. If you’re using a milder blue cheese, like Gorgonzola or Danish Blue, you may need to use more so you get enough cheese flavor in the butter. If you’re using Roquefort, then you may need to use less because it has a stronger aroma and flavor. 

With that in mind, you can use whatever blue cheese you prefer for this recipe. 

How To Know Blue Cheese Is Fresh

Visually, be sure the cheese isn’t growing mold that is different colors and that the rind doesn’t have white mold. Soft cheese smell almost like meat. More specifically, if you are opting for a crumbly type of cheese, you want it to smell herbal — some people describe the smell as grassy. Firmer cheese will smell nuttier. If it smells gamey or like ammonia, steer clear. 

A top-down view of Blue Cheese Compound Butter

Can I Freeze Blue Cheese Butter?

Yes! This butter freezes very well. I suggest freezing them in individual portions so you can just grab the amount you need when you want. Let it come to a softer temperature overnight in the fridge before using.

Tools You’ll Need To Make Blue Cheese Compound Butter:

  • Measuring cups and spoons
  • Stand mixer fitted with the paddle attachment or a handheld mixer
  • Plastic wrap

Gemma’s Pro Chef Tips For Making Blue Cheese Butter

  • Serve this with some warm, toasted baguette for a quick, easy appetizer.
  • Try using this in place of regular butter in my Best-Ever Buttermilk Biscuit recipe. 
  • Use this butter to scramble eggs, add a pat on top of steak, or dress roasted veggies.
  • Try using this butter to make a roux for a bechamel sauce.
  • This butter can be sliced into individual portions before freezing: lay the slices on a parchment-lined tray and let freeze completely before transferring to a covered container.

More Recipes!

If you loved this recipe, you’re going to love these, too.

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Blue Cheese Compound Butter Recipe

4.50 from 2 votes
Sharp, salty, and creamy, my Blue Cheese Compound Butter recipe is steak, corn, wings, and more — use your imagination!
Author: Gemma Stafford
Servings: 1 Cup
Prep Time 10 minutes
Sharp, salty, and creamy, my Blue Cheese Compound Butter recipe is steak, corn, wings, and more — use your imagination!
Author: Gemma Stafford
Servings: 1 Cup


  • 1 cup (2 sticks/8oz/225g) unsalted butter (softened)
  • 1 cup (6oz/170g) blue cheese (crumbled)
  • ½ teaspoon flakey sea salt


  • In a medium bowl beat together the butter, blue cheese, and salt. Beat until evenly mixed.
  • Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
  • Refrigerate for at least 2 more hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.
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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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