Compound butter

Compound butter is butter that has been softened and mixed with other flavors, such as herbs, garlic, citrus zest, spices, cheese or anchovy. It is rolled into a log, chilled, and sliced. A round of it melting on hot food acts as a simple sauce.

How to do it

1. Leave 115 g (1 stick, or 8 tablespoons) of unsalted butter out until it is softened, soft enough to press easily but not greasy.
2. Mash in your flavors with a fork. For a classic herb butter, use 2 tablespoons chopped parsley, 1 teaspoon lemon juice, a small grated garlic clove and a pinch of salt.
3. Spoon the butter onto a sheet of parchment paper or plastic wrap.
4. Roll it into a log about 3 cm (1 1/4 inches) across and twist the ends.
5. Chill for at least 1 hour, until firm.

How to use it

Put a slice on a steak while it is resting, on grilled fish, corn, baked potatoes or steamed vegetables. Spread it on bread for garlic bread. Melt it into a pan sauce, or push it under chicken skin before roasting.

Some combinations to try:

• Parsley, lemon and garlic, the French maître d'hôtel butter.
• Anchovy and lemon zest for lamb and fish.
• Miso and scallion for corn and mushrooms.
• Honey and cinnamon for toast and pancakes.

How to store it

Wrapped tightly, it keeps in the fridge for up to 1 week. Butter with fresh garlic or herbs is best used within a few days. Freeze the log for up to 3 months and slice it frozen.

Common mistakes

• Using cold butter, which will not mix evenly. Using melted butter, which separates.
• Adding too much liquid, such as lemon juice, so it weeps.
• Using salted butter and then salting again.
• Leaving it out on the counter for long when it contains fresh garlic.