Instructions: Whiz up the cheese butter and port in the processor or mash together well.

Season with cayenne pepper.

Pack into a small pot.

Butter to clarify

Put the butter into a saucepan and melt gently.

Heat without letting it brown until it stops foaming.

Take off the heat and skim off any scum on top.

Carefully pour the clear butter out of the pan leaving behind the sediment.

The clear butter is now clarified.

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