Here at Slate, we’ve never been afraid to get crazy with butter. We’ve ranked it. We’ve clarified it. We’ve frozen it. We’ve put it in coffee. But we’ve never combined it with porcini mushrooms and rolled it into a log—until now.
Bryan Lowder, entertainer extraordinaire, relies on compound butter to make his dinner parties just a little more elegant and a lot more flavorful. The great thing about compound butter, though, is that it’s so easy to make that you don’t have to save it for special occasions—virtually any dish you’d normally serve with butter will taste better with compound butter. For two recipes—one sweet, one savory—and tips for obtaining perfect medallions of compound butter, watch above.