Shallot Tarragon Butter

1/2 cup (1 stick) unsalted butter. room temperature
3 shallots, minced
1 to 2 t. dried finely crumbled tarragon
Salt and freshly ground pepper

Combine all ingredients in small bowl and mix well. Dollop on cooked steaks
or pass separately.
Makes about 1/2 cup

Garlic Butter

1/2 cup (1 stick) unsalted butter, room temperature
1 T. minced parsley
1 T. minced shallot
1 t. minced garlic or more to taste
1 t. dry white wine
1/2 t. lemon juice

Combine all ingredients in small bowl and mix well. Dollop on cooked steaks or pass separately. Makes 1/2 cup.

Chive-cheese Butter

1/4 lb soft butter or margarine
1/4 lb roquefort cheese
2 teaspoon frozen chopped chives

Blend butter, cheese, and frozen chopped chives thoroughly. Shape
into a roll on waxed paper. Refrigerate until ready to use, allowing
about 1 hour to harden. Makes 1/2 lb of spread. Serve slices of chive-cheese butter on broiled beef or seafood, steaks, hamburgers, chicken
halves or quarters, or serve chive-cheese butter separately.