Butter flavored with herbs, garlic, wine or other seasonings, most often made by mixing them into softened butter. The butter is then rolled into a log shape and refrigerated until needed; slices are cut from the roll and placed directly on hot meat, fish or vegetable where it melts immediately, creating a sauce. Herb butter and anchovy butter can be forms of compound butter: it is the creation of the log and the slice-as-needed to create a sauce that creates the reference.
A mixture of raw butter and various flavoring ingredients.
The French view this as a sauce. It is simply a flavored butter most often made by mixing liquid and/or solid ingredients into softened butter. This butter is then rolled into a log shape and refrigerated until needed. To serve, cut slices from the roll and place directly on a hot Piece of meat, fish, or vegetable. Serve immediately; the melting compound butter will make a sauce.
butter mixed with herbs, wine, garlic, etc.
Butter creamed with herbs, spices, garlic, wine, or whatever you wish. Perfect for finishing sauces or jazzing up just about any grilled or broiled foods.