Garlic-Herb Compound Butter Plus 6 Variations

• 1 stick (½ cup) unsalted butter, softened
• 2 tablespoons finely chopped parsley or chives
• 1 teaspoon grated lemon zest
• 1 small  garlic clove, finely grated
• Kosher salt and freshly ground black pepper, to taste

In a small bowl, stir together the butter, herbs, garlic, salt, and pepper until well combined. (Alternatively, pulse everything briefly in a food processor.)

Spoon the butter onto a sheet of parchment paper. Roll into a log, twisting the ends to seal. Refrigerate until firm, at least 1 hour. Best with everything.

Rosemary-Chile Butter

Try with: Grilled halibut, rockfish, or swordfish, roasted potatoes, charred carrots

• 1 stick (½ cup)  unsalted butter, softened
• 1 teaspoon finely chopped rosemary
• 1 small  garlic clove, grated
• Pinch crushed red pepper flakes

Smoky-Sweet BBQ Butter

Try with:  Corn on the cob, grilled salmon or shrimp, baked sweet potatoes

• 1 stick (½ cup) unsalted butter, softened
• 1 tablespoon BBQ spice blend
• 1 tablespoon  brown sugar
• Pinch smoked sea salt

Cilantro–Chile–Lime Butter

Try with:  Pacific cod tacos, roasted cauliflower, warm naan

• 1 stick (½ cup) unsalted butter, softened
• 2 tablespoons chopped cilantro
• 1 teaspoon  finely chopped hot chile (such as jalapeño)
• 1 small  garlic clove, grated
• Grated zest of 1 lime

Thai Curry & Ginger Butter

Try with:  Steamed rice, shrimp, grilled scallops

• 1 stick (½ cup) unsalted butter, softened
• 1 tablespoon  red or green Thai curry paste
• 1 teaspoon  grated fresh ginger
• 1 small garlic clove, grated

Miso & Furikake Butter

Try with:  Salmon rice bowls, steamed greens, soba noodles

• 1 stick (½ cup) unsalted butter, softened
• 1 tablespoon white miso
• 1 tablespoon  furikake seasoning

Cacio & Pepe Butter

Try with:  Pasta, toast, halibut — deeply savory, full umami energy

• 1 stick (½ cup) unsalted butter, softened
• 2 tablespoons finely grated Pecorino Romano
• 1 small garlic clove, grated
• ½ teaspoon coarsely ground black pepper