I grow a bunch of different herbs and aromatics, and typically make a few compound butters this time of year for 1T ice cube trays for the freezer. I am kind of out of ideas. I want to get more use of use out of my herb garden, so I am wondering what kind of compound butters other people make.

I make a "garlic bread" one with roasted garlic/chives/parsley, a "Thanksgiving" one with sage/rosemary/thyme, and a lemon/dill/tarragon one for seafood, and that's about it. I have tried experimenting, but without some guidance on ratios, it often comes out meh or too strong in one flavor (looking at you, tarragon). Decent butter is too expensive for me to waste on trial and error.

I would ask for some ideas for interesting compound butters. I am not adverse to stopping at a store, but here is what I have on hand right now:

* Rosemary
* Thyme
* Sage
* Chives
* French tarragon
* Dill
* Parsley
* Greek oregano
* Garlic
* Scallions
* Shallots
* Lemons and limes (not my own, but lots left over from jam making)
* Cilantro, huacatay, peppermint and spearmint (none of which are probably good with butter, but I am open too it)

Any and all ideas or recipes welcome!

I am absolutely not affiliated with this blog/person, but this has always been helpful to me

https://www.sprinklesandsprouts.com/make-compound-butters/?

Cultured butter is startlingly easy to make and freezing in compound butters alleviates the possible buttermilk pockets and their risk of spoilage.

I am fascinated by the compound butters that use ketchup.

I think you could confit some of that garlic. And it would like some sage.

Butter, blue cheese and a bit of garlic, for finishing steak.

Bearnaise butter is lovely on steak and shellfish. Here is an easy recipe by Traeger Grills that I've tried. Just butter, shallots, tarragon and lemon.

“Parsley, sage, rosemary, and thyme”. Haha. But it’s always a good mix.

Try a shallot, chive and lemon butter for roasted potatoes, or rosemary, garlic and scallion for steak. Cilantro and lime butter is also surprisingly good on corn or grilled chicken, so I wouldn’t rule out the “weird” herbs just yet.

I make a ‘hot cross bun’ butter every Easter.
I use the soaking liquid from the dried fruit peel, add cinnamon, vanilla and orange zest. Whip it all together. Delicious on hot cross buns or French toast, crumpets etc.

Chimichurri Style Butter: 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped cilantro, 1 clove minced garlic, 1/2 teaspoon lime juice, and a pinch of red pepper flakes (optional).

Compound butters is a grest idea but remember you can also dry and / or freeze herbs.

I zest, juice and freeze oranges, lemons and limes. You can also freeze lemon, orange and lime leaves to use latter in cooking

Any time I make chimichurri, I save some to the side and make compound butter with it. It’s fabulous.

Nori

Make some rosemary salt! Its incredible on any meat. Somerimes ill sprinkle some on bread before baking it.

Rosemary, sage, parsley, lemon zest, garlic. Put all of that in a food processor until its a paste, then add coarse kosher salt. If you keep if in the fridge, it wont even lose color. I got the recipe from thatdudecancook (Youtube)

Make an herbs de Provence butter. I think you have everything there.

Caramelized shallot and garlic butter with chives

I wouldn't bother with a cilantro butter. It loses a lot when its not fresh.

A dill butter ( or salt) with dill, garlic, chives, parsley, salt and some white pepper would be delicious.