Recipe: 3 compound butter recipes to try for fish, vegetables and more

Compound butters are a quick and easy way to add flavour and moisture to grilled foods.

Each recipe makes about eight servings. Try one or all.

Oriental Garlic Butter for Vegetables

½ cup (125 mL) butter, at room temperature

4 large cloves garlic, minced

2 tbsp (30 mL) soy sauce

1 tsp (5 mL) fresh grated fresh ginger

1 tsp (5 mL) sugar

Combine all ingredients in food processor or mixing bowl. Process or mix until smooth.

Dill and Lemon Butter for Seafood

½ cup (125 mL) butter, at room temperature

¼ cup (60 mL) chopped fresh dill

½ tsp (2.5 mL) lemon juice

¼ tsp (1 mL) finely grated lemon peel

Combine all ingredients in food processor or mixing bowl. Process or mix until smooth.

Spicy Cajun Butter for Chicken, Fish or Meat

½ cup (125 mL) butter, at room temperature

2 tsp (10 mL) salt

2 tsp (10 mL) paprika

1½ tsp (7.5 mL) black pepper

1½ tsp (7.5 mL) garlic powder

¾ tsp cayenne pepper

2/3 tsp dried thyme

¾ tsp dried oregano

Combine all ingredients in food processor or mixing bowl. Process or mix until smooth.

To complete each compound butter:

Roll butter mixture in plastic wrap, shaping mixture into a log about the diameter of a loonie. Twist ends of plastic wrap to close; refrigerate or freeze until needed.

Slice off thin rounds of butter mixture; use to baste as it grills. Just before serving, top each serving with a pat of butter mixture.

(Or pack butter mixture in a small crock, refrigerate, covered until firm. Serve directly from crock at table or use melon baller to make individual servings.)

Store unused compound butters in freezer. Slice off butter or spoon out butter as needed.

Makes 2-3 cups each.

Source: vancouversun.com