Master Recipe 
Lemon, Mustard, Garlic, and Chile Butter
Clockwise from bottom left: Lemon, Mustard, Garlic, and Chile Butter; Honey and Orange Butter; Tarragon and Lime Butter; Candied Lemon and Ginger Butter; Caper, Cornichon, Mustard, and Parsley Butter; Parsley and Garlic Butter
This favored compound butter offers a wide range of flavors, as the gentle acidity of the citrus pairs beautifully with the tang of mustard, garlic, and hot pepper flakes. I spread it on toast, melt it over steamed or roasted vegetables (such as Roasted Broccoli), toss it with rice or pasta, or use it as a quick and vibrant garnish for warm fish, shellfish, meat, or poultry.
MAKES 8 TABLESPOONS (4 OUNCES/125 G)
1/2 cup (4 ounces/125 g) unsalted butter, at room temperature
1/4 teaspoon fine sea salt
1 teaspoon French whole-grain mustard
1/4 teaspoon hot red pepper flakes
1 plump, fresh garlic clove, peeled, halved, green germ removed if present, and minced
1 teaspoon grated organic lemon zest
1. Place all the ingredients on a large plate and mash with a fork until well blended.
2. Transfer to a serving container and refrigerate until firm, 30 minutes to 1 hour. (Alternatively, transfer the butter to a 7 × 12-inch (17.5 × 30 cm) sheet of baking parchment and use the paper to roll the butter into a log.) Wrap securely with plastic wrap and freeze for later use, up to 2 months. Thaw in the refrigerator before using.
VARIATIONS
Each of these variations uses 1/2 cup (4 ounces/125 g) unsalted butter, at room temperature.
A great match for scallops or any fish or shellfish dish. Equally good served with steamed or roasted vegetables such as Whole Roasted Cauliflower.
1/4 teaspoon fine sea salt
Grated zest of 1 organic lime
2 tablespoons finely minced fresh tarragon leaves
This is much like the classic beurre maître d’hôtel that is used on almost anything from steak to vegetables. I like to use it on any fish or shellfish, such as Monkfish with Polenta-Parmesan Crust and Capers.
1/4 teaspoon fine sea salt
3 tablespoons finely minced fresh flat-leaf parsley leaves
1 plump, fresh garlic clove, peeled, halved, green germ removed if present, and minced
CAPER, CORNICHON, MUSTARD, AND PARSLEY BUTTER
Use on Grilled Scallops in Their Shells or any grilled or steamed fish.
1 tablespoon minced capers
1 tablespoon minced cornichons (about 4)
1 teaspoon French whole-grain mustard
1 tablespoon finely minced fresh flat-leaf parsley leaves
Use on Steamed Cod with Rosemary or spread on Seaweed Quick Bread.
1 tablespoon finely chopped dried wakame seaweed flakes
Use this anywhere a little butter and mild spice is called for. It is a favorite condiment on Steamed Corn on the Cob.
1/4 teaspoon fine sea salt
1 teaspoon ground Espelette pepper or other mild ground chile
Use this to spread on toast or on Mushroom Brioche Rolls for an extra mushroom hit.
1/4 teaspoon fine sea salt
2 teaspoons Cèpe Mushroom Powder
Because this butter freezes so well, I have it on hand all year long, to spread on toast or to season fish, poultry, or shellfish.
1/4 teaspoon fine sea salt
2 tablespoons minced fresh black truffle peelings
Use as a replacement for regular butter in baking when the heady aroma of vanilla is required.
2 teaspoons Vanilla Powder
CANDIED LEMON AND GINGER BUTTER
Use on toasted fruit bread, such as the Candied Lemon Quick Bread or Cranberry, Pistachio, and Almond Sourdough Loaf.
2 tablespoons finely minced fresh ginger
2 tablespoons finely minced Candied Lemon
1/8 teaspoon fine sea salt
Use on Blueberry and Orange Blossom French Toast.
2 tablespoons intensely flavored honey, such as chestnut, buckwheat, or mountain honey, or pure maple syrup
1/8 teaspoon fine sea salt
Grated zest of 1/2 organic orange
Freshly prepared honey butter is astonishingly good spread on sourdough bread, especially one flavored with dried cranberries, pistachios, and almonds. The honey butter should be used within a day or so and can be stored at room temperature.
1/2 cup room-temperature unsalted butter
1 teaspoon honey of choice