I had made some char-grilled mediterranean vegetables and frozen the leftovers. Some time later I was intending to defrost them before popping them into the oven.
Some couple of days later I realised my butter had picked up flavours from that dish! Now I am fully aware that this is my own fault for not wrapping that stick of butter better and all, but..
...has anybody used this characteristic of butter for some creative culinary purposes? Care to share?
I think italian-herb butter tastes weird for sweet usages, so I'm wondering if anyone has tried floral or cinnamon butters based on this.