These compound butters are packed with flavor, and will boost your summer grilling experience! The Roasted Garlic Butter and Balsamic Rosemary Butter are also quick to prepare, and will last a few months in the freezer. Use these butters on top of grilled meats, fish, corn on the cob, roasted vegetables, in mashed potatoes, on crusty bread – the uses for these butters are endless!

Roasted Garlic Butter

Makes ¾ cup

1 whole head garlic
2 teaspoons olive oil
½ cup (1 stick) unsalted butter, room temperature
2 Tablespoons minced parsley
¾ teaspoon kosher salt
1/8 teaspoon ground black pepper

To make the Roasted Garlic Butter, begin by slicing the top third off of a whole head of garlic, making sure that each clove is exposed. Place it on a piece of foil, and drizzle olive oil on top. Wrap tightly in the foil, and place in a 400°F degree oven. Roast until all the cloves are soft, 45-55 minutes. Remove from oven and let cool to room temperature.

Squeeze cooled cloves into a bowl, then mash with a fork.

Add the softened butter, parsley, salt, and pepper. Stir to combine.

Transfer to a rectangle of parchment paper and shape into a log. Roll up and twist the ends. Refrigerate until firm.

Balsamic Rosemary Butter

Makes ¾ cup

1 cup balsamic vinegar
1 Tablespoon minced fresh rosemary leaves
1 teaspoon honey
½ cup (1 stick) unsalted butter, room temperature
1 teaspoon salt
1/8 teaspoon ground black pepper

To make the Balsamic Rosemary Butter, bring balsamic vinegar to a boil over high heat. Continue to boil for about 8-10 minutes, until vinegar is reduced to about 2-3 Tablespoons. Remove from heat.

Stir in the rosemary leaves and honey, then let cool to room temperature.

Transfer vinegar reduction to a bowl. Add the softened butter, salt, and pepper. Stir to combine.

Transfer to a rectangle of parchment paper and shape into a log. Roll up and twist the ends. Refrigerate until firm.