Use this flavorful compound butter, known in French cuisine as beurre maître d’hôtel, on toasts, to saute vegetables, to toss with pasta-—the possibilities are endless. Vary the herbs as well. For example, try basil, garlic, and Parmigiano-Reggiano for an Italian flavor.

　　

Ingredients

makes 1 cup

　　1 cup (2 sticks) unsalted butter, at room temperature

　　Juice of 1/2 lemon

　　2 to 3 tablespoons chopped fresh herbs, such as parsley, tarragon, chervil, or chives (see page 46)

　　1/2 teaspoon chopped fresh thyme

　　2 cloves garlic, very finely chopped

　　1 medium shallot, chopped

　　Coarse salt and freshly ground black pepper

　　

Step 1

In a bowl or sealable plastic bag, combine the butter, lemon juice, chopped herbs, thyme, garlic, shallot, salt, and pepper. Seal the bag and knead until well combined. Place the bag on the counter, and using the back of a knife or a bench scraper, push the mixture toward one corner. Snip off a corner of the bag and it’s ready to go. Squeeze directly onto steaks, seafood, or vegetables (see below for a more classical presentation). Use immediately or transfer to a sealable freezer bag or an airtight container and refrigerate for up to 2 days or freeze for up to 1 month.

　　

compound batter

Step 2

Compound butters rolled into user-friendly logs not only look attractive when sliced but are also in an easy form to store in the refrigerator. To make a log, spoon dollops of flavored butter lengthwise down the center of a sheet of parchment paper. Fold the paper over the butter so it extends past it and the long edges of the paper almost line up. Hold down the paper with one hand, and with a straight edge (such as a ruler or bench scraper), gently push against the mound of butter to form it into a rough cylinder. Roll up the paper around the butter log and twist the ends in opposite directions (like the wrapping on hard candy). This will shape the butter into a neat, uniform log. Chill to firm, and slice as needed. To store, wrap tightly in plastic wrap and freeze for up to 1 month.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.