Compound butter is a way to add insane flavor to any dish! It’s my favorite kitchen cheat, I try to keep 2-3 in my freezer. Today I’ll tell yall about my seafood/veggies butter and my red meat butter (super clutch!). Compound Butter for SeaFood great for cooking or dipping cubed room temperature unsalted butter (one stick) rough chop 1/4 cup parsley, 1 clove garlic, 2 chillis  (herbs) microwave clean empty mug for 1 and a half minutes add butter and p&g to mug while still warm mix till evenly distributed. Butter should look creamy, not liquidy. then squeeze in the juice of a small lemon 3 dashes of garlic salt (optional) shape in foil or silicone mold and put in the freezer Compound butter for Steak and Roasts! cubed room temperature unsalted butter (one stick) rough chop 1/4 cup parsley,  leaves of 3 sprigs rosemary,1 clove garlic  (herbs) microwave clean empty mug for 1 and a half minutes add butter and p&g to mug while still warm mix till evenly distributed. Butter should look creamy, not liquidy. 3 dashes of garlic salt (optional) shape in foil or silicone mold and put in the freezer Boom! you’re done, you’ll have a fully seasoned butter ready for cooking and dipping (crab legs or lobster) and to top your steaks