Compound butters

Great on steamed or roasted vegetables, grilled meat or fish, sandwiches or fresh baked bread, compound butters are easy to make and freeze well.

Just blend soft butter and whatever sounds good in a bowl using an immersion blender, taste as you go adding more of whatever is needed until you strike the right balance. (you should taste both the butter and flavouring)

Pictured:

Anchovy, parsley, garlic butter

Whipped lardo – (not a compund butter but still really good, dice some lardo then go to town on it with an imersian blender)

Smoked paprika butter

Others I really like:

kimchi butter

miso butter

shallot butter

chive and gin butter

tarragon butter

the possibilities are endless!

Also sweet butters are great on toast in the morning, on oatmeal or used in deserts – spiced rum butter, raspberry butter, honey butter, peach butter…