Beurre composé, or compound butter—butter creamed with various flavorings—is a classic French accompaniment, used to top anything from broiled steak or fish to steamed vegetables. Compound butter can be frozen and a few slices cut off whenever the need arises.

　　

Ingredients

Makes about 1/2 cup

　　1 garlic clove

　　1/2 cup dried porcini mushrooms

　　1/2 cup boiling-hot water

　　1 stick (1/2 cup) unsalted butter, softened

　　

Step 1

Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.

　　

Step 2

In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.

　　

Variations:

Step 3

Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.

　　

Step 4

• Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves

　　

Step 5

• Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine

　　

Step 6

• Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)