I just love having compound butter on hand for summer grill outs. Compound butter is made by whipping softened butter with herbs or other condiments to boost flavor in food. I’ve played around with add-ons like minced garlic, chopped anchovies (great on grilled romaine lettuce) and various herbs.

This version of compound butter uses lemon zest and chopped rosemary as the flavor enhancers and it’s delicious over grilled steaks.

Ingredients:

• 2 sticks of butter, softened
• Zest of one lemon
• 1 Tbsp. dried rosemary, chopped
• ½ tsp. each salt and pepper

Directions:

1. In a small bowl, whip the butter using a fork. Add the zest and the spices and whip some more to fully incorporate the aromatics into the butter.
2. Lay two 12-inch sheets of wax paper or plastic wrap on a work surface. Divide the butter mixture between the two sheets and start to wrap the butter to form logs (think sushi roll or jelly roll).
3. Place the two rolls in the refrigerator for at least four hours (if using within a couple days) or the freezer (if using at a later time).
4. To use, unwrap the wax paper or plastic wrap and slice the butter in ½” slabs.

Makes about 30 butter slices.