Compound Butters

There is little more enduringly decadent than a dollop of salty, creamy butter slowly melting over a pile of warmed vegetables—except maybe that same butter punched up with bright or salty or herby hits of flavor. That is compound butter. You can make any version by creaming soft butter with your favorite flavors. Some of my favorites are lemon, parsley, Parmesan, caper, and anchovy.