Compound Butters – – French Mustard and Chives: butter (softened at room temperature), Dijon mustard, dry mustard, chives (chopped finely), salt and black pepper (to taste), Fresh Herbs: butter (softened at room temperature), garlic (chopped finely), oregano (chopped), thyme (leaves only chopped), salt and black pepper (to taste), Parsley and Lemon Juice: butter (softened at room temperature), parsley (chopped finely), lemon juice, salt and black pepper (to taste), Chipotle Lime: butter (softened at room temperature), chipotle peppers in adobo sauce (chopped to a fine pulp), lime zest (finely chopped), salt, Blue Cheese and Scallions: butter (softened at room temperature), blue cheese, scallions (chopped very fine), salt and black pepper (to taste), Place the softened butter in a medium glass bowl and cream with a fork. Add the remaining ingredients and thoroughly incorporate. Place the butter mixture on a piece of plastic wrap. Roll into a cylinder, then twist the ends for a compact roll. Refrigerate for 3 hours before serving.; – For each of the compound butter recipe, we used ½ stick of room temperature butter, which typically serves four. Quantities are easily increased or decreased for desired number of servings. The preparation for each recipe is the same. Cook your favorite cut of steak, fish, chicken or even vegetables. While the meal is cooking, cut the butter roll into 1/8” coins. Plate the meal on a beautiful serving dish and place coins of compound butter on top. Cover with foil for a few minutes to melt the butter. Voila, sauce is made.