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I am a butter fanatic. Not just any butter, however, really good butter. One will always find a block of Kerrygold on my countertop as it is my favorite daily go to butter. It simply has the creamiest, richest butter I have ever had.

But sometimes, I really enjoy making a variety of compound butters, in particular when serving steak or vegetables such as asparagus or green beans. The fun part is the sky is the limit in regards to what ingredients you add to the butter and you can make them savory or sweet to be used on pancakes or scones as an example. For me, however, there is nothing better than a really good compound butter melted on top of a rib eye.

Compound butter, also called finishing butter, is used after cooking i.e. when plating to allow it to slowly melt. It is an easy way to add a savory flavor and, well, adds a bit of sophistication to the plate.

Compound butter is very easy to make. You simply soften your favorite butter, add your ingredients and mix until they are evenly incorporate. When done, place it on a sheet of parchment paper and refrigerate for about 30 minutes.

Once done, remove the butter and shape it. I like making mine into logs or, if giving it as a gift, I skip the refrigeration and put the butter directly in a jar which makes for a very nice hostess gift.

Lastly slice the log and plate. Leftovers, if using fresh ingredients, with last up to a week in the refrigerator or several months in the freezer.