Compound butter sounds fancy and enhances almost any dish, but the secret of this kitchen trick is that it is actually very easy to make. Even more than ease, compound butter provides the opportunity for culinary creativity. Imagine favorite flavors melted over freshly grilled corn, slathered onto a slice of homemade bread, or stirred into a delicate bowl of noodles all alongside the richness of butter.

Technique — Begin with unsalted, room temperature butter. Salt can be added along with other ingredients to enhance the overall flavor. By waiting to incorporate the salt, the level of saltiness and texture of the salt can be used to enhance the spread. The temperature of the butter makes incorporating other ingredients easier. With a food processor, stand mixer or even just a fork, work the flavorings into the butter. Using a stand mixer fitted with a whisk attachment works air into the mixture, giving the butter a light and spreadable texture. The whisk or fork method works well for incorporating fine ingredients, like cracked pepper, or liquid ingredients, like lemon juice or honey. For larger, whole ingredients, like herb leaves or spicy peppers, a food processor helps integrate the ingredients into the butter.

Storage — To store the butter cold, once the ingredients have been blended, use plastic wrap or parchment paper to shape the butter into a log. Roll the wrap around the butter log, twisting at the end. Refrigerate until ready to use. Slice off coins as needed.

For a softer, spreadable compound butter, store on the counter in a covered dish. If refrigerating the butter is preferred, just be sure to pull it out of the refrigerator 2 hours before use.

Savory

These savory flavored butters are perfect for roasted vegetables or to top that perfectly seared steak.

Garlic and Chive

1 stick of unsalted butter
1 teaspoon salt
2 tablespoons roasted garlic
2 stalks of chives

Place all ingredients into a food processor and blend until well incorporated. Form into a log, wrap in parchment paper, and store in the refrigerator. Melt over roasted potatoes or summer squash.

Adobo Lime

1 chipotle in adobo sauce
1 teaspoon of adobo sauce
1 lime, juiced and zested
1 stick of butter

Place chipotle, sauce, lime juice and zest, and butter into a food processor and blend until well incorporated. Form into a log, wrap in parchment paper, and store in the refrigerator. Spread over grilled corn or enjoy with grilled steak for a bit of kick.

Miso

1 stick of unsalted butter
2 tablespoons miso

Stir softened butter and miso together. Refrigerate until ready to use. The mixture is wonderful for cooking seafood or vegetables.

Sweet

Reach for these sweeter compound butters to layer in between stacks of pancakes as they come off the hot griddle or to spread over a simple piece of toast.

Whipped Strawberry Basil

1 cup ripe strawberries
½ tablespoon sugar
1 teaspoon salt
4 fresh basil leaves
1 stick butter

Use a blender to blend strawberries and then run the mixture through a strainer to remove any seeds. Using a stand mixer fitted with a whisk attachment, whisk the butter, salt, and sugar on high until light and fluffy, about 3 minutes. Add strawberry and basil and whisk in on medium low setting. Spread this over toasted lemon pound cake or melt over French toast.

Honey Lemon Pepper

1 stick butter
½ lemon, juiced and zested
1½ tablespoon honey
1 teaspoon freshly cracked black pepper
1 teaspoon salt

Using softened butter, stir lemon juice and zest then honey into the butter until fully incorporated. Fold in salt and pepper. Shape the butter into a log and wrap in parchment paper and refrigerate. This combination is excellent over a slice of whole grain bread or melted over grilled chicken.