How to Make Compound Butter

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Kumiko Mitarai

Mmm, butter. So good in so many forms: in baking, in frying, clarified, browned. This week I've been appreciating it in its fresh form. There's nothing like a pat of butter melting away on top of something you're about to sink your teeth into. And when you add a few flavorful ingredients to it, you've got compound butter.

Making compound butter is an easy and practical way of layering on buttery goodness along with fresh herbs, aromatic spices, a little kick, or a hint of sweetness.

I don't have a backyard myself, but I hope to be BYOCBing it this summer and adding compound butters to grilled meats and vegetables. Even indoors, they are great on fish, steaks, steamed vegetables, warm breads, or stirred into a pan sauce.

If you've never made compound butter before, this slideshow will give you the basic guidelines and a few suggestions for getting started. After you watch it, poke around your fridge and pantry. There's probably a new combination waiting to be made—let us know what you would make!