Quick Dressings for Vegetables, Salads, Meat, or Fish: Compound Butters and Butter Sauces

Miso Butter Sauce:
1/3 cup soy sauce
1/4 cup white miso
2 teaspoons dry mustard powder
1 teaspoon kecap manis (sweet soy sauce)
1/4 teaspoon smoked sweet paprika
Zest of 1 lime
Kosher salt and freshly ground black pepper, to taste
12 tablespoons unsalted butter, cubed and chilled

Combine all ingredients except butter in a saucepan and bring to boil. Whisk constantly until smooth and all butter is incorporated; season with salt and pepper before serving over steaks.

Lemon Miso Butter:
1 stick (4 oz.) of room temperature unsalted butter, beaten until fluffy.
Pulse in:
1 tablespoon miso
zest of one lemon (or yuzu)
1/4 teaspoon ground cayenne
1/2 teaspoon ground toasted cumin
Fold in some sesame seeds.

Great on brown rice bowls, roasted delicate squash, sautéed vegetables, roasted tomatoes…

Tahini Butter:
6 tablespoons unsalted butter (3/4 stick), at room temperature
1/4 cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
For serving:
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Combine all ingredients and serve over sweet potatoes.

Harissa Butter:
2 tablespoons harissa
2 to 3 tablespoons softened, salted butter

Combine and slather on blanched broccoli, Brussels sprouts or cauliflower. Or, stir harissa butter into a pot of bulgur, couscous or pasta and blend with feta and chopped arugula for an easy meal.
Or dollop harissa butter onto resting steaks, chops or roast chicken where it can mix with the meat’s juices.

Cacio e Pepe Butter:
4 ounces softened unsalted butter
1 cup freshly grated Pecorino Romano cheese
2 tablespoons freshly ground black pepper
1 1/2 teaspoons kosher salt

Mash together, freeze, then grate over pasta, popcorn, or steamed veggies.

Parmesan Corn Butter:

1 ear of corn, grilled until slightly charred in spots (stovetop is fine)
1 stick unsalted butter, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt

Stir cooked corn and remaining ingredients with butter and serve with grilled fish, chicken or steak.

Garlic Green Olive Butter:
1 stick (4 oz.) of room temperature unsalted butter, beaten until fluffy.
Pulse in:
1 large clove of peeled garlic
lots of freshly ground black pepper
12 plump green olives

Great on: pasta, polenta, a wide range of vegetables, it’s easy magic.

Pepita Butter:
4 tablespoons unsalted butter, softened
1 teaspoon pepitas, toasted and ground
1 tablespoon lime zest

Combine all ingredients and use to season steak or other southwestern fare.

Chipotle Lime Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup chopped cilantro
1 chipotle chili pepper, minced, plus 1 tablespoon adobo sauce
2 teaspoons freshly squeezed lime juice
1 small clove garlic, minced and mashed to a paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Large pinch ground cumin

Serve over grilled broccoli pr other vegetables.

Cilantro Lime Butter (small portion):
2 tablespoons finely chopped cilantro
1 lime (both zest and juice)
1/2 teaspoon sugar
6 tablespoons hot, melted unsalted butter
Salt
Freshly ground black pepper

Combine and let stand for at least 15 minutes. Keep warm. Use over corn on the cob or any vegetable.

Ancho-Jalapeno Butter:
2 sticks unsalted butter, softened
2 medium shallots, minced
2 jalapeños, minced
3 teaspoons ancho chile powder
Kosher salt to taste

Combine and serve on bread to accompany thin sliced tenderloin, or serve directly on steaks.

Ancho-Lime Butter
2 stemmed and seeded ancho chiles, toasted and soaked in boiling water for 15 minutes, then chopped
4 ounces softened unsalted butter
2 tablespoons minced fresh chives
2 teaspoons lime zest
2 teaspoons kosher salt
1 grated garlic clove
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper

Mash together; roll in parchment; freeze until firm. Grate over chicken noodle soup or roasted tri-tip.

Roasted Chili Butter:
5 red Fresno chiles or jalapeños, grilled, peeled, and minced
1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper
1 stick unsalted butter, softened
2 tablespoons minced chives

Combine and serve with roasted vegetables.

Soy Butter Glaze:
Salt and pepper to taste
3 tablespoons melted butter
1/4 cup low sodium soy sauce

Combine and use to baste steaks for a final sear.

Worcestershire Butter:
1/2 cup unsalted butter (1 stick), softened
1 tablespoon chopped fresh thyme
1 tablespoon minced chives
2 teaspoons Worcestershire sauce
1 garlic clove, grated or mashed to a paste
Finely grated zest of 1 lemon
1/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Mash together onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using on grilled steaks.

Summer Herb Butter Sauce:
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
Salt
Freshly ground black pepper
1 teaspoon lemon juice
6 tablespoons hot, melted unsalted butter

Combine and let stand for at least 15 minutes. Keep warm. Use over corn on the cob or any vegetable.

Spicy Orange Butter Sauce:
6 tablespoons unsalted butter
1 tablespoon light brown sugar
2 tablespoons orange juice
1/4 teaspoon red pepper flakes, or more to taste
1/4 teaspoon salt

Combine and let stand for at least 15 minutes. Keep warm. Use over corn on the cob or any vegetable.

Garlic Ginger Butter Sauce:
1 tablespoon minced ginger root
1 tablespoon minced garlic
1/4 teaspoon salt
1 tablespoon sesame oil
6 tablespoons hot, melted unsalted butter

Combine and let stand for at least 15 minutes. Keep warm. Use over corn on the cob or any vegetable.

Lemon Brown Butter Sauce:
4 tablesppons unsalted butter
2 tablespoons fresh lemon juice
salt and pepper
2 tablespoons sliced chives

Melt butter and warm until milk solids brown. Add remaining ingredients and serve with steamed asparagus, baby artichokes, green beans, brussels sprouts, or sugar snap peas.

Garlic Butter Anything Sauce:
Melted butter
Garlic
Citrus
Herbs (dill, thyme, or whatever is around)
Spices (curry, cumin, coriander, paprika, or whatever is around)
Ginger (optional: for extra intensity)

Melt butter and add garlic to taste. Add ginger if using. Add herbs and finish with citrus. Use over fish, chicken, vegetables… anything.

Curry Butter:
1 tablespoon unsalted butter, melted
Add:
1 tablespoon minced shallot
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon freshly squeezed lime juice

Cool and combine with 1 stick unsalted butter, at room temperature.

Lemon Curry Butter:
4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 1/2 tablespoons minced thyme leaves
1 1/2 teaspoons curry powder
1 1/2 teaspoons grated ginger
1/4 teaspoon fine sea salt, more as needed
3/4 teaspoon finely grated lemon zest

In a small saucepan over medium heat, melt butter. Add remaining ingredients and heat until fragrant, about 1 minute. Stir in lemon zest.

Scallion Dill Butter:
1 stick (4 oz.) of room temperature unsalted butter, beaten until fluffy.
Pulse in:
scant 1/4 teaspoon fine grain sea salt
a large clove of garlic (or 1 head of trimmed green garlic)
2 scallions
A handful of fresh dill you’ve de-stemmed.

Great on: just about everything – grilled asparagus, to finish sautéed mushrooms, perfect on corn later in the year, or cornbread ;)….biscuits, polenta, rice bowls, potatoes, egg salad…

Saffron Date Butter:
Add 1 pinch of saffron threads in 1/2 teaspoon almond extract, allow to sit for five minutes.

Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy.

Pulse in:
1 tablespoon honey
1/8 teaspoon fine grain sea salt

Add the saffron-almond mixture, scraping down the sides of the processor bowl regularly. Pulse in five plump dates, leaving them a bit chunky.

Great on: hot oatmeal, flatbreads, sautéed greens…

Sambak Oelek Butter:
6 tablespoon butter
1 1/2 tablespoons sambal oelek or other Asian chile sauce

Combine and serve with anything.