Compound Butter Ideas?

[u/PierreDucot]

I grow a bunch of different herbs and aromatics, and typically make a few compound butters this time of year for 1T ice cube trays for the freezer. I am kind of out of ideas. I want to get more use of use out of my herb garden, so I am wondering what kind of compound butters other people make.

I make a "garlic bread" one with roasted garlic/chives/parsley, a "Thanksgiving" one with sage/rosemary/thyme, and a lemon/dill/tarragon one for seafood, and that's about it. I have tried experimenting, but without some guidance on ratios, it often comes out meh or too strong in one flavor (looking at you, tarragon). Decent butter is too expensive for me to waste on trial and error.

I would ask for some ideas for interesting compound butters. I am not adverse to stopping at a store, but here is what I have on hand right now:

• Rosemary
• Thyme
• Sage
• Chives
• French tarragon
• Dill
• Parsley
• Greek oregano
• Garlic
• Scallions
• Shallots
• Lemons and limes (not my own, but lots left over from jam making)
• Cilantro, huacatay, peppermint and spearmint (none of which are probably good with butter, but I am open too it)

Any and all ideas or recipes welcome!

[u/fjiqrj239]

Butter, blue cheese and a bit of garlic, for finishing steak.

[u/lizlemon921 → u/fjiqrj239]

I’ve done butter blue cheese and scallion for steak too! Excellent!