First, prepare a simple homemade garlic paste. Peel the garlic cloves and mince using a sharp knife. Sprinkle with sea salt and leave for about 2 minutes. Then scrape the knife over garlic repeatedly until it forms a paste. Instead of a knife, you can also use mortar and pestle.
The base for all flavors
Prepare the base for all the compound butter flavors. In a bowl cream the butter until nice and creamy. Add the garlic paste and zest of one bio lemon. Mix to combine and divide the mixture between three bowls.
For the Herb butter, stir together the prepared base for all the flavors, finely chopped parsley, finely chopped chives and finely chopped tarragon using a spoon until thoroughly combined. For the Mediterranean butter, stir together the prepared base for all the flavors, finely chopped anchovies, finely chopped thyme, finely chopped oregano and finely chopped rosemary using a spoon until thoroughly combined. For the Spicy butter stir together the prepared base for all the flavors, finely chopped sun-dried tomatoes, finely chopped chili, finely chopped sage and ground chili using a spoon until thoroughly combined. Scoop each butter separately onto a sheet of parchment paper. Shape it into a log by rolling it in the paper. Wrap the herb butter tightly and refrigerate for 2 - 3 hours or until firm or place in the fridge for 30 minutes.
You can use your compound butter immediately (without placing it in the fridge or freezer) or you can wait for it to firm up. Serve with steak, turkey, chicken, bread or fish, seafood, corn, baked vegetables, and potatoes. Store in a fridge for as long as the date on the butter package allows or freeze for up to three months.