Start with butter (unsalted is best.)  Cream as much butter as you want – add a flavor of choice (to taste) and add salt and ground white pepper to taste.  Shape as desired and refrigerate or freeze.  I don’t recommend wrapping in waxed paper though.

LEMON BUTTER:  add fresh lemon juice and parsley (optional)  Good on broiled steak, potatoes, veggies, bread

GARLIC BUTTER:  add fresh blanched garlic, and fresh herbs (oregano, marjoram, basil, chervil, or parsley)  Good on veggies, steaks, chops, chicken, fish, shellfish, and bread

ANCHOVY BUTTER:  add anchovy paste, and fresh lemon juice.  Good on fish, steak and lamb

ORANGE BUTTER:  add finely grated zest of orange, strained fresh OJ, pinch of red pepper.  Good on fish and veggies

NUT BUTTER:  add finely crushed (but not pasty) toasted almonds, hazelnuts, pistachios, walnuts, or pecans, and a little water.  Good in cream sauces, on sauteed chicken and fish

SOY SAUCE BUTTER:  whisk into butter mixture some soy sauce.  Good on grilled fish, chicken and beef

Aimee 2000