How to Make Flavored Butters

When asked the secret to great cuisine, the legendary French chef Fernand Point exclaimed, “Du beurre, du beurre, et encore du beurre!” (“Butter, butter, and yet again more butter!”) His advice certainly holds for barbecue. Brushing steaks or chops with butter adds elegance. A disk of herb or garlic butter melting like snowflakes can turn an everyday grilled fish steak into a minor masterpiece. Flavored butters are simplicity itself to make—and as quick as creaming butter, which is really all you’re doing. You’ll find a few of my favorites here.