We’re all in agreement that everything is better with butter, yes? But to make butter—and anything you serve it on—even better, turn it into a compound butter.
Compound butters are one of the best ways to add next-level flavor using only a few ingredients. We used them in many of the recipes in our new book Five-Ingredient Dinners, and one of our favorite versions was the Spicy Honey Butter that we dolloped on grilled flank steak and zucchini.