The spread is traditionally either a compound butter or a flavored cream cheese.

The compound butter is frozen in logs and then cut thinly on a mandoline and served over asparagus.

The resulting compound butter is shaped into a roll using aluminium foil and chilled.

So to me, a compound butter of the two makes a lot of sense.

A. Flavored butter, also known as compound butter, is very easy to make.

The classic compound butter used for escargots is made with garlic and parsley.

Add mustard, a compound butter or horseradish, as you choose.

His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat.

The simplest way to make a compound butter is to mince the flavorings and cream them with the butter, using a fork.

If someone at the table insists on having it cooked beyond medium-rare, even the compound butter won't save it.