JACKSONVILLE, Fla. -

On this episode of Culinary Nunnsense we are going to make your butter better. That's right, the stuff you spread on your toast, muffins and melt over summer corn is going to get a flavor boost.

Compound butter is simply butter with some sort of added flavoring or seasoning. The most common form is Maitre d'hôtel Butter which has parsley and lemon juice added to it.

With butter being so good by itself you may ask, "why mess with it?" Well, good is good, but with a little Culinary Nunnsense we can make butter, better! Actually, were doing it because when it comes to adding last minute flavor few things will give you the results of compound butter. This is one of the few times I will say, fat is flavor. Or in this case it's a good way to carry extra flavor.

With grilling season underway, now is the perfect time to experiment with some compound butters to top your grilled treats.

Let's start with an herby, garlicky compound butter. This one is made for steaks, chicken, pork and even grilled veggies.

Herb-a-licious Compound Butter
1 stick unsalted butter
1 tablespoons fresh oregano, chopped
1 tablespoon thyme, chopped
1 tablespoon garlic, chopped
1 tablespoon green onions, chopped

Tools
Spatula or scraper
Standing mixer or processor
Parchment paper or plastic wrap
Chop the butter into uniform chunks using knife or the scraper.
Place the butter in the food processor and add the herbs and garlic. Process using the pulse or on - off method.

Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

Slice into rounds as needed and place on top of cooked grilled food while hot. The heat will take care of the rest.

This next butter compliments fish, veggies and especially corn on the cob.

Zesty Citrus Compound Butter
1 stick unsalted butter
1 tablespoons fresh lemon zest
1 tablespoon lime zest
1 tablespoon orange zest

Tools
Spatula or scraper
Standing mixer or processor
Parchment paper or plastic wrap
Use the same step as above.

Once you have your butter chilled, store it in an air tight container in the dairy section of your refrigerator. Don't forget it's in there. Bring it to the table or use it to finish off a grilled treat or sauteed veggies.

You now have the steps, the know how and hopefully the inspiration to make your own compound butters. Like it spicy? Add some heat. Like it sweet? Add some honey. Whatever your flavor profile may be, I think once you boost your butter with some Culinary Nunnsence you, too will say there is Nunn better.