With herbs
Soften 1 cup of butter, working it with a whisk. Chop 6 sage leaves with 25-30 needles of rosemary, 1 tablespoon thyme leaves, 2 tablespoons chervil leaves and 2 tablespoons tarragon leaves. Mix half of the chopped mixture with the butter, adding in 1 teaspoon of white wine vinegar and a pinch of salt. Wrap the butter in a sheet of parchment paper, roll it into a cylindrical shape (ø 1 1/2 inches) and let it harden in the refrigerator for at least 1 hour. Remove the paper, pass the roll of butter in the chopped leftover herbs, making them adhere well, cut it into slices about 3/4 inch thick and distribute it immediately onto your plates.
Good with:
This is a classic with steak, but this mixture of aromatic herbs is also very good with lamb.
With pine nuts, capers and olives
Remove the pits from 1/2 cup of green olives from Cerignola and chop the flesh together with 1/8 cup desalted capers and 1/8 cup pine nuts. Mix the chopped foods with 1 cup of soft, salted butter.
Good with:
This is a tasty condiment that enhances delicate dishes such as baked potatoes, but also boiled or baked white fish.
With anchovies and orange
Soften 1 cup of butter by working it with a whisk, and mix it together with the grated rind of 1/2 orange and 1 tablespoon of juice. Dab 5 oil-packed anchovy fillets on paper towels, cut them into pieces and add them to the orange butter. Complete with more grated orange peel.
Good with:
Creamy and fragrant, this butter combines the salty taste of anchovies with the famous acidic sweetness of oranges. Excellent spread on black bread crostini and along with slices of salmon and shellfish.
With caramel
Make the caramel by melting 1/2 cup sugar in 1/8 cup water over a low heat until you obtain a bronze-colored liquid. Heat 1/3 cup of fresh cream separately, then add it to the caramel, stirring well over the heat. Whip 1 cup of soft, salted butter with 1/4 cup Greek yogurt. Place the butter and yogurt mixture in a bowl and sprinkle it with the cream caramel.
Good with:
Soft, creamy and lightened by the yogurt, it’s perfect for finishing zwiebacks and chocolate shortbread cookies, as well as waffles and pancakes.