Does anyone else make compound butter to cook with?

Am making a cognac garlic butter now and am curious.

Sounds really good! I've got a couple compound butters... my fav being a garlic and herb one.

You buy them or make 'em? What do you use them on?

On the advice of some here, I made a morel butter that was wicked good. I use it a lot on veggies, brings out the earthy notes and doesn't overwhelm the other flavors.

herb and garlic also sounds reallll nice.

Does sound good. Do you remember the basic recipe? Cook and purify morels, season, and mix?

I make them myself. I use them on all sorts of stuff, burgers, steak, fish, bread.

quote:

Originally posted by Vision:
Does sound good. Do you remember the basic recipe? Cook and purify morels, season, and mix?

I've done it two different ways: one, boiled them to kill off any threat of botulism, chopped them and mixed. I've also done them fresh, chopped and mixed. ABSOLUTELY NO seasoning... would mess with a perfect flavored mushroom

I stole the idea from truffle butters I've seen... similar deal.

Which is better? Fresh or cooked?

I like the idea of a cognac one. Never tried that.

I usually make herb and garlic in the summer, when the herbs are fresh from the garden.

quote:

Originally posted by Vision:
Which is better? Fresh or cooked?

I could not, in fact, tell a difference. That said, boiled probably was better to kill off any possible baddies, and then I used the water that was left over as stock for some great soups (veggie and a GREAT French Onion). So I think I'd go that way...