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!
