Ingredients

• 1 stick (½ cup) unsalted butter, softened

• 2 tablespoons finely chopped parsley or chives

• 1 teaspoon grated lemon zest

• 1 small garlic clove, finely grated

• Kosher salt and freshly ground black pepper, to taste

Directions

Combine and Roll

In a small bowl, stir together the butter, herbs, garlic, salt, and pepper until well combined. (Alternatively, pulse everything briefly in a food processor.)

Spoon the butter onto a sheet of parchment paper. Roll into a log, twisting the ends to seal. Refrigerate until firm, at least 1 hour. Best with everything.

L to R: Cilantro-Chile-Lime; Cacio & Pepe; BBQ-spiced; Miso-Furikake; Rosemary-Chile; Thai Curry-Ginger; Garlic-Herb (Master)

Variations

Use the same method as the master recipe for each variation below, and season with salt and pepper to taste.

Rosemary-Chile Butter

Try with: Grilled halibut, rockfish, or swordfish, roasted potatoes, charred carrots

• 1 stick (½ cup) unsalted butter, softened

• 1 teaspoon finely chopped rosemary

• 1 small garlic clove, grated

• Pinch crushed red pepper flakes

Smoky-Sweet BBQ Butter

Try with: Corn on the cob, grilled salmon or shrimp, baked sweet potatoes

• 1 stick (½ cup) unsalted butter, softened

• 1 tablespoon BBQ spice blend

• 1 tablespoon brown sugar

• Pinch smoked sea salt

Cilantro–Chile–Lime Butter

Try with: Pacific cod tacos, roasted cauliflower, warm naan

• 1 stick (½ cup) unsalted butter, softened

• 2 tablespoons chopped cilantro

• 1 teaspoon finely chopped hot chile (such as jalapeño)

• 1 small garlic clove, grated

• Grated zest of 1 lime

Thai Curry & Ginger Butter

Try with: Steamed rice, shrimp, grilled scallops

• 1 stick (½ cup) unsalted butter, softened

• 1 tablespoon red or green Thai curry paste

• 1 teaspoon grated fresh ginger

• 1 small garlic clove, grated

Miso & Furikake Butter

Try with: Salmon rice bowls, steamed greens, soba noodles

• 1 stick (½ cup) unsalted butter, softened

• 1 tablespoon white miso

• 1 tablespoon furikake seasoning

Cacio & Pepe Butter

Try with: Pasta, toast, halibut — deeply savory, full umami energy

• 1 stick (½ cup) unsalted butter, softened

• 2 tablespoons finely grated Pecorino Romano

• 1 small garlic clove, grated

• ½ teaspoon coarsely ground black pepper

Clockwise from 9:00: BBQ-spiced; Cilantro-Chile-Lime; Thai Curry-Ginger; Cacio & Pepe; Rosemary-Chile; Miso-Furikake; Center: Master Recipe