Do you make/use compound/flavored butters?
I make them fairly frequently, using fresh herbs during the warm months and dried herbs in the colder months. I usually don't get too complex with them, and favorites are basil and dill.
I'll also sometimes flavor butter with dried spices, etc. I'll frequently mix butter and garlic salt and also butter and chili powder (both great on corn-on-the-cob).
How about you?
I make them fairly frequently, using fresh herbs during the warm months and dried herbs in the colder months. I usually don't get too complex with them, and favorites are basil and dill.
I'll also sometimes flavor butter with dried spices, etc. I'll frequently mix butter and garlic salt and also butter and chili powder (both great on corn-on-the-cob).
How about you?