MASTER RECIPE FOR COMPOUND BUTTER MAKES 4 TO 6 OUNCES 8 tablespoons (1 stick) unsalted butter, at room temperature Any of the Compound Butter Seasonings (recipes follow) Combine the butter and seasonings in a medium bowl, using a fork to mash the butter until it’s homogeneous Lay a 12-inch-long piece of plastic wrap on the work surface Transfer the butter to the lower quarter of the plastic wrap, attempting to get it as close to a log shape as possible, then carefully roll the butter up in the plastic wrap to form a log Twist the ends to tighten them Refrigerate until hardened before using, or wrap tightly in foil, place in a zipper-lock freezer bag, and freeze for up to 6 months To serve, slice off as much frozen butter as you need and let it soften at room temperature for 30 minutes Compound Butter Seasonings Lemon-Parsley Butter Seasoning 2 tablespoons finely chopped fresh parsley 2 teaspoons grated lemon zest (from 1 lemon) 1 tablespoon fresh lemon juice ... 8 tablespoons (1 stick) unsalted butter, at room temperature Any of the Compound Butter Seasonings (recipes follow) Combine the butter and seasonings in a medium bowl, using a fork to mash the butter until it’s homogeneous... wrap on the work surface Transfer the butter to the lower quarter of the plastic wrap, attempting to get it as close to a log shape as possible, then carefully roll the butter up in the plastic... plastic wrap, attempting to get it as close to a log shape as possible, then carefully roll the butter up in the plastic wrap to form a log Twist the ends to tighten them Refrigerate until hardened before using, or wrap tightly in foil, place in a zipper-lock freezer bag, and freeze for up