Beurre Maître D'Hôtel

Beurre Maître d'Hôtel is just fresh sweet butter packed with parsley. It melts down into seared steaks and grilled fish like nobody's business.

Parmesan-Basil Butter

A compound butter flavored with Parmesan cheese, basil, garlic, and lemon. Use it on grilled meat, vegetables, or seafood.

Parsley-Shallot Butter From 'Prune'

This potent, lively compound butter from Gabrielle Hamilton's cookbook, Prune, dresses up her cheeseburger, but would be delicious in myriad applications, from dolloped on a piece of grilled swordfish to rubbed under the skin of a chicken before roasting.

Garlic Scape Compound Butter

A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.

Maitre d'Hotel Butter Burger With Garlic Confit and Seared Romaine

Classic maitre d'hotel butter is melted all over these generous hamburger patties, dripping down and coating them in richness and flavor.

Café de Paris butter - sauce for steak

Café de Paris butter sauce for steak is a herb/spice flavoured compound butter. An excellent simple way to elevate steak from good to great!

Orange Lavender Honey Butter

This is a pretty straightforward use for lavender, but it's such an assertive herb that simple, unfussy recipes seem to do it the most justice. It's also a great way to preserve fresh lavender if you can get it. If...

Sous Vide: Beef Tenderloin with Lemon-Parsley Butter

While all kinds of steak and other quick-cooking meats make perfect candidates for sous-vide cookery, tenderloin is particularly well suited. By cooking the steak in a vacuum-sealed bag in a water bath, you can absolutely guarantee even cooking from edge to edge, and added flavorings keep the meat tasty.

Garlic Beefonnaise

Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an...

Beurre Blanc

A thick and creamy sauce that holds together without breaking, with the fatty richness of butter balanced by a bright note of acidity.