Compound butter is a must in my kitchen. It can be refrigerated or frozen. Slice off pats to put on hot steaks or seafood when it comes off the grill or the oven. Experiment with whatever fresh herbs you have.
Compound Butter
2 sticks butter, at room temperature
1 teaspoon each finely chopped fresh parsley leaves, sage, oregano and rosemary
Freshly ground black pepper to taste
Beat the butter until creamy. Add the herbs and beat again. Roll into cylinders and cover with plastic wrap, or spoon the mixture into crocks, small ramekins or jars. Cover with plastic wrap and refrigerate.
Alternatives: To make basil butter, add two to three teaspoons finely chopped fresh basil leaves to the butter. For garlic butter, add two tablespoons minced garlic.
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