Soften some butter on the countertop (that shouldn’t take long in this weather).

Mash it together with the flavorings of your choice and some sea salt, if desired.

For the freshest result, it’s better to buy unsalted butter, then add salt at home. When you add your own salt, you can choose any salt you like

Roll it into a log and wrap in plastic or wax paper, and refrigerate for up to 3 days (or freeze for a month or longer) until needed.

Let it soften a little so it’s easy to slice before using.

To perfectly dress a grilled rib-eye steak or thinly pounded chicken breasts, let the meat rest for five minutes before topping with pats of compound butter with lemon and herbs.

Chipotle-lime butter is great on grilled corn.

Grilled shrimp get an incredible flavor boost from anchovy butter.

Toss blanched green beans with some toasted sliced almonds and smoked paprika butter.

Or pair steamed or boiled new potatoes with Parmesan, garlic and parsley butter.

Consider sweet versions with honey and cinnamon on pancakes and waffles.

Try melting some strawberry and honey compound butter on freshly baked corn muffins.

Or place a pat of maple-blueberry compound butter on top of a steaming bowl of oatmeal.

 

COMPOUND BUTTER WITH LEMON AND HERBS

8 tablespoons unsalted butter, softened

1/4 cup finely chopped mixed fresh herbs

2 teaspoons fresh lemon juice

1 teaspoon fine sea salt

1/4 teaspoon cayenne pepper

1. Mash together the butter, herbs, lemon juice, salt and cayenne in a small bowl.

2. Cover with plastic, refrigerate for up to 3 days, and let come to room temperature before using.

VARIATIONS

Add the following to a stick of softened unsalted butter to create a variety of compound butters. All make 8 tablespoons:

Parmesan, garlic and parsley: 1/4 cup grated Parmesan, 1/4 cup finely chopped basil, 1 small clove garlic finely chopped, 1 teaspoon fine sea salt

Smoked paprika: 2 tablespoons finely chopped fresh cilantro, 2teaspoons smoked paprika, 1 teaspoon fine sea salt.

Chipotle and lime: 1 finely chopped chipotle chili in adobo sauce, 1teaspoon grated lime zest, 1 teaspoon fine sea salt.

Anchovy-lemon: 2 mashed anchovies, 2 tablespoons finely chopped fresh parsley, 2 teaspoons fresh lemon juice.

Olive and herb butter: 2 tablespoons finely chopped pitted black olives, 1 tablespoon finely chopped fresh marjoram or thyme, 1 tablespoon finely chopped shallot, 1teaspoon fine sea salt.

Honey and cinnamon: 1/4 cup honey, 1/8 teaspoon ground cinnamon, 1/8teaspoon fine sea salt

Maple and blueberry butter: 1/4 cup chopped dried blueberries, 2 tablespoons maple syrup, 1/8 teaspoon fine sea salt.

Strawberry butter: 1/4 cup finely chopped strawberries, 2 tablespoons honey, 1/8 teaspoon fine sea salt.