Once compund butters were in most restaturant kitchens, used to finish sauces. Compound butters are great on many things: virtually any vegetable, rice, cooked beans, breads, and even grilled or broiled meats. They are a snap to make and they freeze perfectly. We were inspired by this photograph.
1 stick unsalted butter, at room temperature
4-5 Tbls. mixed or single herbs: thyme, marjoram, parsley, chervil, tarragon, chives, dill, sage, rosemary, cilantro , basil, etc.,
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