Flavored butters, also called compound butters, have a multitude of uses. They make a plain baguette or artisan loaf come alive with flavor; they complement a hearty breakfast muffin or delicate scone; they serve as quick-fix sauces for a piece of fish, meat, or a bowl of pasta; and they brighten an artichoke or a serving of green beans in surprising ways. We often see flavored butters as an elegant touch to bread service in restaurants, but there are plenty more varieties and uses that are easy for home cooks to use in their kitchens.

Lucy Vaserfirer's Flavored Butters provides the recipes and techniques for homemade flavored butters. In 50 recipes, she offers up ideas that are amazingly quick to execute in the kitchen and transformative in the flavor they impart. The recipes cover both sweet and savory applications, and each includes advice about what the butter is best used on. Plenty of photographs illustrate the recipes, and you’ll also find ample tips and tricks: Learn the perfect temperature at which to serve the butters, how to serve them, and the tools needed for making