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Butter Is Wonderful, But Did You Know It Could Be Even MORE Wonderful? Epic.

We all know that butter is a pretty magical food item. Sure, you don’t want to go overboard with it, but it adds a wonderful, creamy taste to pretty much anything. It’s all well and good to put plain butter on food—why mess with a classic?—but there’s so much more you could be doing.

Food blogger Rachel Howden was kind enough to share with the world her recipes for compound butters. A compound butter is butter mixed with other ingredients, creating a flavored spread. It adds an extra kick not only to the butter, but the food it compliments.

Top row, left to right: Lemon rosemary thyme butter, Moroccan spice butter, red wine shallot butter, and maple cardamom butter. Bottom row: Fig butter, herb butter, vanilla cinnamon honey butter, and cranberry butter.

The ingredients will vary, but the process is simple. Just get a stick of softened, unsalted butter and mix it with the add-ins until it’s even. A food processor works best if you have one, but you can do this all by hand, too. This will take longer, but it will also be exercise to offset all the butter you’ll be eating.

Roll the butter into a cylinder shape, wrap in plastic, and pop in the fridge. You can also freeze them if you’re not going to use them right away. The longer you let them sit, the more the flavors will soak into the butter. Don’t let them sit too long. (Not that this will be an issue, because they are too delicious.)

Howden rolled her butters into these log shapes and wrapped them in plastic. They can be frozen, too, for longer storage.

“But what do I put this magical butter on?” you ask.

Never fear. Howden has you covered there, too, with some recipe ideas using each of the eight flavored butters.

Pork chops with the lemon rosemary thyme butter.

Orange scones with cranberry butter.

Arugula and cheddar grilled cheese with fig butter.

Baked potato with Moroccan spice butter.

Cheddar zucchini pancakes with herb butter.

Biscuits with vanilla cinnamon honey butter and maple cardamom butter.

Rib-eye steak with red wine shallot butter.

Let’s just appreciate their beauty one more time.

Get the full recipes for the butters and some of the dishes seen here on Howden’s blog. You can follow her recipes, or you can be adventurous and make your own. Practically anything goes with butter, so go wild!