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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)

Horseradish Compound Butter
1/2 tspn fresh horseradish
1.5 tblspns softened unsalted butter

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.

Serves:
Preparation time:

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 order 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.

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Contributor: Cam