Compound Butters

Makes 2 sticks. Recipe is from Sara Moulton. Here are three delicious variations on compound butter. Pick your ingredient mix, then follow the instructions.

Herb Butter

1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened

2 teaspoons minced shallots

3 tablespoons chopped fresh tarragon, dill, chives, parsley, basil or a mix

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

Citrus Butter

1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened

1 teaspoon grated lemon zest

1 teaspoon grated lime zest

2 teaspoons lemon juice

2 teaspoons lime juice

1/2 teaspoon kosher salt

Steak Butter

1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 garlic clove, finely minced

1/2 teaspoon kosher salt

1. In a medium bowl, use a fork or a rubber spatula to combine all ingredients, mixing well.

2. On the counter, spread 2 sheets of plastic wrap, each 10 to 12 inches long. Transfer one half of the butter to each sheet and use a plastic spatula to shape the butter into a log about 6 inches long and 1 inch thick. Wrap the plastic wrap around the butter, using it to smooth the log, then twist the ends in (like a sausage) until the log is about 4 inches long by 1 1/2 inches thick.

3. Wrap the log of butter in foil and chill or freeze until you are ready to use it. Cut off tablespoons and place on grilled steaks, chicken, fish or vegetables.