Top 5 Compound Butters

• ½ pound Soft Sweet Butter not melted just room temperature
• 3 to 4 cloves Fresh Garlic
• 1 cup Parsley Leaves
• 1 pinch of Salt and Pepper
• Zest of One Lemon

For the Maple, Bacon Butter:

• ½ pound Soft Sweet Butter not melted just room temperature
• 1 tablespoon Extra Virgin Olive Oil
• ½ pound Bacon chopped
• 1 tablespoon Garlic chopped
• 1 ½ tablespoons Maple Syrup
• 1 tablespoon Chives chopped
• 1 pinch of Salt and Pepper

For the Shallots and Red Wine Reduction Butter:

• ½ pound Soft Sweet Butter not melted just room temperature
• 2 tablespoons Butter
• ¼ cup Shallots minced
• 1 bottle Red Wine the Chef used Cabernet Sauvignon
• 1 tablespoon Tarragon or Sage or Parsley chopped
• 1 tablespoon Garlic chopped
• 2 tablespoons Parsley chopped
• Salt and Pepper to taste

For the Sun-dried Tomatoes, Goat Cheese and Pesto Butter:

• ½ pound Soft Sweet Butter not melted just room temperature
• 2 tablespoons Pesto
• 2 ounces Goat Cheese crumbled
• 2 ounces Sun-dried Tomatoes finely chopped
• Salt and Pepper to taste

For the Brie, Golden Figs and Caramelized Onions Butter:

• ½ pound Soft Sweet Butter not melted just room temperature
• 2 ounces Brie cheese softened
• ¼ cup dried Golden Figs chopped into small dice
• ½ cup Caramelized Onions
• Salt and Pepper to taste
• 2 tablespoons fresh Parsley Leaves chopped

Make the Garlic Butter:

1. In a food processor add the garlic, parsley and process until finely chopped and incorporated.  Add to the softened butter, add the lemon zest and mix well.

Make the Maple, Bacon Butter:

1. In a sauté pan at low heat, add the olive oil and add the bacon and cook until all the fat has melted.  Turn the heat off and add the garlic.  Transfer to a glass bowl and let it cool.  Add the Maple syrup, the chives and salt and pepper to the butter and blend well.

Make the Shallots and Red Wine Reduction Butter:

1. In a sauce pan, heat the 2 tablespoons of butter and add the shallots and sweat them for a few minutes until they are translucent and light golden brown.  Add the fresh herbs and garlic and when fragrant add the red wine and let it reduce until only ½ cup remains.
2. Incorporate the reduction to the butter, add parsley and mix well.  Season with salt and pepper.

Make the Sun-dried Tomatoes, Goat Cheese and Pesto Butter:

1. In a glass bowl, add all the ingredients and mix well.

Make the Brie, Golden Figs and Caramelized Onions Butter:

1. In a glass bowl, add all the ingredients and mix well.