Compound or flavored butter is arguably the simplest way to give a big boost of oozy deliciousness to any grilled or broiled meat, lean cuts especially.The basic method is blending herbs, spices or other flavor enhancers, such as truffle or a bit of anchovy, into softened butter, rolling it into a log, and chilling it until hardened.Store the butter in the refrigerator, and when you've just grilled or broiled a beef, bison or venison steak, slice a pat and let it melt on top.

You can also use softened compound butter as a spur-of-the-moment hors d'oeuvre by spreading it on crackers, Melba toasts or vegetables (bacon butter on corn!).Try these recipes for compound butters, and then use your imagination to whip up your own version.Feel free to adjust the amount of herbs to your taste.

Caramelized Shallot Butter

Ingredients:

• 1 stick unsalted butter, softened to room temperature
• 1 large shallot, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper

Preparation:

1. Put the softened butter in a large mixing bowl.Heat 2 tablespoons of the butter in a small saute pan over medium heat.When the butter stops foaming, add the minced shallot and salt, and saute 6-8 minutes, until the shallot is softened and just starting to caramelize.


2. Transfer the shallot to the mixing bowl.Add the ground pepper, then using a wooden spoon, combine the ingredients until blended and smooth.


3. Lay out a large piece of plastic wrap on a work surface.Transfer the butter to the center of the plastic, shaping it into a log 1-1/2 to 2 inches in diameter.Fold the side of the plastic closest to you over the log, and press to seal the gap.


4. Roll tightly to form a log.Twist each end of the plastic wrap in opposite directions to tightly compress the log.Tie each end into a knot (it should resemble a sausage) and refrigerate at least 2 hours.


5. When ready to use, slice discs in whatever thickness you want.Rewrap the remaining butter and refrigerate.

Blend in 1 teaspoon of minced fresh tarragon or 2 teaspoons minced fresh flat-leaf parsley.

Porcini & Thyme Butter

Ingredients:

• 1 stick unsalted butter, softened to room temperature
• 1 ounce dried porcini mushrooms
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper

Preparation:

1. Put the softened butter into a large mixing bowl.Pulverize the dried porcini mushrooms and the thyme in a coffee grinder.Transfer to the bowl and add the salt and pepper.Using a wooden spoon, blend everything together until smooth.


2. Follow the same instructions for the Caramelized Shallot Butter for forming the butter into a log.Refrigerate until ready to use.

Roasted Garlic Butter

Ingredients:

• 1 whole head of garlic
• 1 teaspoon olive oil
• 1 stick unsalted butter, softened to room temperature
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Preparation:

1. Pre-heat oven to 400°F.Using a sharp knife, cut off the upper 1/4 of the garlic head.Drizzle the olive oil over the cut cloves.Wrap in foil, put the packet on a baking sheet, and bake 30-35 minutes, until the garlic cloves are soft.Allow to cool slightly so it is warm but not hot to touch.


2. Put the butter into a large mixing bowl.Squeeze the soft garlic cloves over the butter, extracting as much roasted garlic as possible.Sprinkle the salt and pepper over the butter, then using a wooden spoon, combine until well-blended and smooth.


3. Follow the instructions above for shaping and storing the butter.

Variation: Blend in 1 teaspoon of minced fresh rosemary or 2 teaspoons minced fresh flat-leaf parsley.

Blue Cheese, Chive & Bacon Butter

Ingredients:

• 1 stick unsalted butter, softened to room temperature
• 3 bacon strips, cooked crisp and finely chopped
• ½ cup blue cheese (Point Reyes, gorgonzola, Roquefort, Stilton), crumbled
• 2 tablespoons fresh chives, finely chopped
• ½ teaspoon freshly ground pepper

Preparation:

1. Combine all ingredients in a large mixing bowl.Using a wooden spoon, blend together until smooth. Follow the instructions above for forming the butter into a log, and refrigerate until ready to use.

Anchovy & Lemon Butter

The anchovies in this butter add a meaty richness not a fishy taste.Ingredients:

• 1 stick unsalted butter, softened to room temperature
• 3 anchovy filets, rinsed
• 2 teaspoons grated lemon zest
• Squeeze fresh lemon juice
• ½ teaspoon freshly ground pepper

Preparation:

1. Put the butter into a large mixing bowl.Using the back of a chef's knife, mash the anchovy filets into a paste, then add it with the rest of the ingredients to the butter.Blend together until well-combined and smooth.Follow the instructions above for shaping and storing the butter.

Ancho Chile & Orange Butter

Ingredients:

• 1 stick unsalted butter, softened to room temperature
• 2 teaspoons grated orange zest
• Squeeze of fresh orange juice
• 1 teaspoon ancho chile powder
• ½ teaspoon salt

Preparation:

1. Combine all ingredients in a large mixing bowl and blend together until smooth.Follow the instructions above for shaping and storing the butter.