There are a few recipes in the book for compound butters. To be honest, other than garlic butter, I have never thought about creating flavored butters with herbs and spices. I am just starting to experiment with compound butters and I am pleased by the results so far. I will give the full recipes, however, I have a small family so I usually cut the recipes in half.
1 Tbs olive oil
3 cloves garlic
1 small shallot ( I used a little yellow onion instead)
1-1/2 sticks of butter (12 Tbs) at room temperature
2 canned chipotle chiles in adobo sauce (That's 2 whole chiles, not 2 cans of chiles)
Juice from 1 lime
pinch of salt and pepper
Heat the oil in a small pan over medium heat. Saute the garlic and shallots / onion until soft. Put butter, sauteed shallot/garlic mix, chipotles, lime juice, salt and pepper into a food processor. Blend until smooth. Scoop onto parchment paper. Roll the butter up in the paper and twist the ends like you're packaging a hard candy. Place in the refrigerator.
Tomatillo Salsa and Garlic-Chipotle Compound Butter
10 tomatillos, husked and scrubbed
3 Tbs fresh lime juice
1/4 finely chopped red onion
1 serrano chile, seeded and finely chopped
2 Tbs olive oil
1 Tbs honey
salt and pepper to taste
1/4 cup chopped cilantro
Dice 5 tomatillos and place in a bowl. Take the other 5 tomatillos, cut in half and place in a blender or food processor. Add lime juice and blend until smooth. Pour into the bowl with the diced tomatillos. Add red onion, olive oil, honey, salt and pepper. Mix thoroughly. Place salsa in the refrigerator. Just before serving, stir in the diced cilantro.