If you’ve ever stood at the fridge eating pimento cheese off a cracker, this one’s for you. I took everything I love about the Southern classic (sharp cheddar, sweet smoky pimentos, a little tang and a little heat) and folded it into soft butter. The result is a compound butter that melts into a glossy, cheesy, slightly spicy puddle over anything hot.
It takes about ten minutes, keeps for weeks, and on a hot biscuit, it is just heavenly. Once we had this in the fridge we also used it to baste a steak, put it into rice, and ate some with a spoon (sorry!). It is that good.
I did feature this in my pretzel biscuit video so if that is your style, check out my pretzel biscuits here!
What is compound butter?
Compound butter is softened butter mixed with flavorings- that is literally it. Sometimes you will see it served in a log and sliced, or served whipped. It seems like a trendy thing to do to serve butter in a silver coupe on social media right now, so that is how I did it. Clearly, I am easily influenced. Anyway, herbs and garlic are the classic choices but I have discovered that you can truly make anything a butter.
Why pimento cheese works so well in butter
Pimento cheese is a Southern spread of sharp cheddar, chopped roasted red pimentos and mayonnaise, usually spiked with a little hot sauce. Butter does the job mayo usually does, carrying the flavor and making everything spreadable. The cheddar melts into the butter instead of sitting on top, so every bite tastes like the dip.
- Sharp cheddar brings salt and depth. Grate it yourself on the small holes of a box grater; pre-shredded cheese has anti-caking starch that turns the butter gritty.
- Pimentos add sweetness and color. Blot them very dry, because extra liquid will make the butter weep.
- A spoonful of mayo keeps the classic pimento cheese tang without loosening the butter too much.
- Worcestershire gives it that savory, slightly smoky kick.
Why pimento cheese works so well in butter
Pimento cheese is a Southern spread of sharp cheddar, chopped roasted red pimentos and mayonnaise, usually spiked with a little hot sauce. Butter does the job mayo usually does, carrying the flavor and making everything spreadable. The cheddar melts into the butter instead of sitting on top, so every bite tastes like the dip.
- Sharp cheddar brings salt and depth. Grate it yourself on the small holes of a box grater; pre-shredded cheese has anti-caking starch that turns the butter gritty.
- Pimentos add sweetness and color. Blot them very dry, because extra liquid will make the butter weep.
- A spoonful of mayo keeps the classic pimento cheese tang without loosening the butter too much.
- Worcestershire and Rosi’s hot oil give it savory depth and a real kick.
Ingredients
I always double this recipe because I love it so much, but below makes about 3/4 cup butter
- 1/2 cup (1 stick, 113 g) unsalted butter, softened
- 5 oz (113 g) extra-sharp cheddar, finely grated (about 1 cup)
- 1 jar (4 oz) diced pimentos, drained and patted very dry
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Rosi’s hot oil (optional but gives a good kick)
- 1/2 teaspoon kosher salt, plus more to taste
How to make pimento cheese compound butter
- Dry the pimentos. Spread them on a double layer of paper towels and press until no more liquid comes out. Chop them a little finer.
- Beat the butter. In a medium bowl, beat the softened butter with a stand or hand mixer for 1 minute, until light and smooth.
- Add the seasonings. Beat in the mayo, Worcestershire, Rosi’s hot oil (if using) and salt.
- Fold in the cheese and pimentos. Switch to a spatula and fold in the cheddar and pimentos until evenly speckled. Taste and add more salt if it needs it.
- Shape the log. Spoon the butter onto a sheet of parchment, roll it into a 6-inch log and twist the ends like a candy wrapper.
- Chill. Refrigerate at least 2 hours, until firm enough to slice.
Tip: For a spreadable version to serve with biscuits or cornbread, skip the log and pack it into a small crock instead.
How to use it
As a compound butter for steak. Sear your steak, let it rest 5 minutes, then top it with a 1/2-inch coin of cold pimento cheese butter. It melts into the crust and pools into a cheesy, peppery sauce. It’s especially good on a ribeye or strip, and with a baked potato on the side.
As a compound butter for turkey. This is my favorite Thanksgiving shortcut. Loosen the skin over the breast and thighs with your fingers, then push in about two-thirds of the softened butter and smooth it out from the outside. Rub the rest over the skin. The cheddar browns, the hot oil tints the skin, and the drippings make a gravy with a little Southern accent. Double the batch for a 12 to 14 pound bird.
On biscuits and cornbread. Split a hot buttermilk biscuit and spread on a thick layer. Same goes for skillet cornbread and dinner rolls, which makes this an easy add to the Thanksgiving bread basket.
More ways to use it:
- Melted over grilled corn on the cob
- Tossed with hot green beans or roasted Brussels sprouts
- Spread on bread for the best grilled cheese or burger bun
- Stirred into hot grits or mashed potatoes
- Melted over shrimp or a pork chop
If you love a flavored butter, try the honey butter on my Golden Diner Pancakes or my sweet Oreo Butter.
Storing and making ahead
Wrapped tightly, the log keeps in the fridge for up to 1 week. Because of the fresh cheese and pimentos, it won’t last as long as plain butter. To freeze, slice the chilled log into coins, freeze them on a tray, then move them to a freezer bag for up to 3 months. Pull out a coin or two whenever you need them; no thawing needed for steak.
FAQ
How long does compound butter last? Most compound butters keep about 1 to 2 weeks in the fridge. This one is best within a week because of the cheese and pimentos, or up to 3 months frozen.
What’s the best compound butter for steak? Honestly, I don’t like rosemary so for this FAQ, I say that pimento cheese butter is my pick. The cheddar and hot oil play especially well with a charred crust.
Can I use salted butter? Yes. Leave out the added salt, then taste and add a pinch if it needs it.
Is pimento cheese spicy? Not usually. Pimentos are sweet peppers. The heat here comes from the Rosi’s hot oil, so add more or leave it out.on to serve with biscuits or cornbread, skip the log and pack it into a small crock instead.
Pimento Cheese Compound Butter.
Ingredients
- 1/2 cup unsalted butter softened, 113 grams
- 1 heaping cup extra-sharp cheddar finely grated, 5 ounces
- 1 jar 4 oz diced pimentos drained and patted very dry
- 2 tablespoons mayonnaise 30 grams
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Rosi’s hot oil optional but adds a little heat
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Dry the pimentos. Spread them on a double layer of paper towels and press until no more liquid comes out.
- In a food processor, combine the butter, mayo, Worcestershire, Rosi’s hot oil (if using) and salt. Pulse a few times and add in the cheese. Process for about 1 minute, scraping down the sides once, until smooth and fluffy.
- Add the pimentos and pulse 4 to 5 times, just until they break into small flecks. Taste and add more salt if it needs it.
- Remove the butter from the processor and, if not using immediately, store in an airtight container in the fridge. Alternatively, you can shape the butter into a log by spooning it onto a sheet of parchment, rolling it into a 6-inch log and twisting the ends like a candy wrapper. Refrigerate until firm enough to slice.
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