Butter as a Garnish

A preparation called compound butter is a terrific do-ahead garnish for most grilled/barbecued or roasted meats and fish. Simple to make, it can be varied according to your whim. Let the butter soften, then mix in aromatics, fresh herbs, minced shallot, or lemon. One traditional variation is “hotel butter”—beurre maître d’hôtel—which includes parsley, shallot, and lemon. Compound butter is usually rolled into a log using plastic wrap/cling film, then is sliced and placed atop hot meat or fish, over which it slowly melts. For a grilled steak, I like to make a compound butter with chipotle chiles, cilantro/fresh coriander, shallot, and lime juice.