Meat Manager, Sean Macfarlane shared some compound butter recipes earlier this year on CBC Shift with Vanessa Vander Valk, and we wanted to make sure you had a chance to get them online so you can make them easily without having to write them down.

Compound butter is an easy way to add a ton of flavour to your steak, which is primarily how Sean uses them. You can also melt them into pasta, on burgers or chicken breasts!

Pesto Compound Butter Ingredients:

• 1 cup salted butter
• 3 tbsp pesto

Lemon Herb Compound Butter Ingredients:

• 1/2 cup salted butter
• tbsp lemon juice
• tbsp herbes de province
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper

Method:

1. Melt in the microwave
2. Pour into icecube trays; if you’d rather not freeze it in icecube trays, you can store in a ramakan or in roll in some wax paper (as above)
3. Place it in the fridge for 20 minutes before you serve it.
4. You can keep in the fridge for 3 weeks, and in the freezer for about 3 months
5. Use on steak, a burger, chicken breast, melt into pasta, the sky is the limit!

The Secret:

Freezing them in a tray gives you several portion-sized servings that you can use easily.