Compound butter

Similar to a compound bow, but much better tasting!
This is great for slicing off a hunk onto a steak fresh off the grill, or slid into a baked potato to steam and melt.

You need:
1 stick butter, unsalted or salted your choice
1 tablespoon grated Parmesan cheese
1 shallot, minced
1 pinch garlic powder
1 tsp Tarragon, oregano, or parsley whichever you prefer

Allow the butter to sit out until it reaches a temp you can moosh it with the back of a spoon at. Then add the other ingredients and moosh well to blend. You can put it in the fridge in the container you mixed it in to set back up, or you can do a quick and simple roll with it that makes for pretty slices. To roll: Take a piece of waxed paper and spoon the butter into the center, in a rough tube shape. Roll the paper up around the butter tightly, using pressure to get the thickness you want. Twist the ends like a tootsie roll and toss it in the fridge to set back up.

Wonderful stuff!

Sounds good! I rarely use butter and the last time I did it was to make "special" cookies.

That will be considered soo fancy at the next family/group dinner I have to make!

Thanks! I love easy things that make me look spiffy in the kitchen, 'cause I'm really so not!