Ingredients:

Chilli Compound Butter
1 tspn fresh chilli
1 tbspn softened butter (unsalted)


Soy Compound Butter
1 tspn soy sauce
1 tblspn finely chopped parsley
1 - 1.5 tblspns softened butter (unsalted)

Compound butters can be used on grilled fish and meats. They heighten the flavor of steamed vegetables and can even be used to finish a sauce. Many can be made ahead and frozen.

Method:

Chilli Compound Butter

Mix butter and chopped chilli. Place the chilli compound butter in a small mould and refrigerate until firm.

Soy Compound Butter

Combine the ingredients with a fork. You may need to use thick or reduced soy sauce in oreder to get it to combine. Place the soy compound butter in a small mould and refrigerate until firm.

Horseradish Compound Butter

Combine the horseradish and butter. Place the horseradish compound butter in a small mould and refrigerate until firm.

Before serving, place the compound butters on the warm meat (or plate) and remove from their moulds.

Contributor: Cam