fresh herbs and lemon or lime juice are my favourite. some other ideas:
strawberry basil butter for pop overs, ground espresso beans and black pepper for elk, lemon zest raspberry sugar butter for pancakes, cayenne lime zest for corn on the cob....dude, is anybody else salivating. sorry guys...i need to go eat some butter....be back in a sec...
- the butter must first be brought to room temperature and softened by beating it.
- the flavouring ingredients must be very finely chopped or pureed. if any extra liquid develops, it should be drained off thoroughly before mixing in the butter.
- for the flavour to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
- compound butters may be stored in freezer, tightly wrapped. use a sharp knife dipped in hot water for cutting the frozen butter.