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Making butter better

By The Arkansas Democrat-Gazette

This article was published April 23, 2013 at 11:27 a.m.

A pat of aromatic, flavored butter is an easy way to transform a ho-hum dish to something extraordinary, writes Kelly Brant in Wednesday’s Food section.

The most common flavored butter, also known as compound butter, maybe maitre d’hotel butter, combines butter, lemon juice and parsley. The butter goes well with everything from warm bread and steamed vegetables to steak and chicken.

But maitre d’hotel butter is just the beginning. Almost any ingredient can be mixed with butter to create a compound butter — nuts, herbs, vegetables such as onions and radishes, wine, juices, fruit preserves, chocolate and even seafood.

For recipes and tips read Wednesday’s Arkansas Democrat-Gazette.

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