March 23, 2007 | Condiments, Technique

I’ve often used compound butters in my cooking classes – the variety of herbs, spices and other flavorings you can add to butter is never ending. Two of my favorites are butter mixed with chives, parsley and tarragon (I use this with chicken and green beans) or butter mixed with basil (killer on corn on the cob).

This article offers some tips on how to make compound butters as well as some recipes for sweet compound butters – enjoy!

http://www.registerguard.com/news/2007/03/21/fd.butters.0321.p1.php?section=entree