There are those times when making a pan sauce isn't called for in prep. Say you are grilling a nice steak and it just needs something flavorful that will add moisture . That something may very well be a Compound Butter.
To make compound butters, simply place a stick of butter in a bowl and let it come to room temp or until extremely soft, then add in your extra ingredients (some ideas below) and roll up tight in plastic wrap, twisting the ends to re-form into a tube shape, and place back in the fridge to re-solidify.
When your item is fully cooked, serve with a slice of compound butter atop for a flavorful addition!
Garlic and Thyme Butter
Roast a whole head of garlic with the top cut off, in a bit of olive oil encased in aluminum foil. Roast in a 400° oven for 30-40 minutes. When it is cooked, you should be able to squeeze the cloves out on a board. Smash until fine. (you can substitute finely chopped garlic sautéed in butter. Be careful not to overcook as it may become bitter).
To the garlic, add 2 tblsp chopped thyme. Stir into the softened butter, roll and refrigerate.
Spicy Mustard Butter
2 tblsp finely chopped Parsley
¼ tsp Cayenne Pepper
2 tsp Dijon or your favorite seeded mustard
Add to butter, roll and refrigerate.
Sundried Tomato Butter
2-4 chopped sundried tomatoes
2 teaspoons of horseradish
½ tsp of celery salt
Mix with butter, roll and refrigerate.
Southwest Butter
1 teaspoon of Ancho chile
The zest of a medium lime
Mix well with the butter, roll and refrigerate.