It’s hard to improve upon good, plain butter. But compound butters (made by mixing softened butter with herbs, citrus zest, pepper, or other spices) are a finishing blast of flavor you’ll want to smear on everything, from just-grilled steak, fish, and vegetables to roasted meats, year-round. As the butter melts, it releases flavor, filling crevices with a rich, fragrant sauce.
To make classic compound butter, mash together 8 tablespoons (1 stick) softened unsalted butter, 1 finely chopped clove garlic, 2 tablespoons finely chopped parsley or chives, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Wrap and refrigerate for up to 1 week or freeze for up to 3 months.
See more ways to make flavored butter.