Compound Butter Flight

For each variation of butter you need to start with softening the butter. If your planning to make all 4 then it might be easier to soften all the butter together and separate into 4 bowls in preparation.

Mustard and Caramelised Onion butter - Start by separating the bowl of butter in half, then add wholegrain mustard (or your favorite mustard) to one half then fill two piping bags with each. Pipe around the edges inside the mold, leaving space in the centre, then fill with caramelised onions. Smooth more butter on the top to seal.

Chilli Crisp, Sesame and Scallion butter - Dice scallions and then add to your softened butter along with the chilli crisp. Mix well then fill the mold compartments. Sprinkle sesame seeds over the top to finish.

Pesto, Sun Dried Tomato and Mozzarella butter - Combine pesto with your softened butter, then similar to the mustard butter coat the insides of the mold leaving space in the center. Roughly dice the sun dried tomatoes and mozzarella, then fill the center. Cover and seal with more pesto butter.

Maple, Vanilla and Toasted Pecan butter - Start by toasting some pecans on a baking tray for a couple of minutes then leave to one side to cool, once cool dice the pecans and add to your butter. Finally add maple syrup and vanilla extract into the butter, mix thoroughly and then pour into the mold.

Once the mold is completely filled place the mold into the fridge or freezer to firm thoroughly. Remove from mold and serve with so fresh warm bread or toasted sourdough.