Herbes de Provence Savory Compound Butter

Step 1: Let the butter soften at room temperature until pliable but not greasy, about 20 to 30 minutes. Finely chop the parsley, chives, thyme, and rosemary so the finished butter slices cleanly and distributes flavor evenly.

Step 2: In a small bowl, combine the softened butter, parsley, chives, thyme, rosemary, grated garlic, lemon zest, Parmigiano-Reggiano, anchovy paste, Dijon mustard, kosher salt, and black pepper. Use a spatula to mash and fold until completely homogeneous, light, and evenly flecked with herbs.

Step 3: Taste and adjust seasoning if needed. The butter should be savory first, herbaceous second, with a subtle lift from lemon and a deep umami finish.

Step 4: Spoon the butter onto a piece of parchment paper or plastic wrap and shape it into a tight log about 1 1/2 inches thick. Twist the ends firmly and refrigerate until fully set, at least 1 hour, or freeze for 15 to 20 minutes for faster slicing.

Step 5: To serve, slice into coins and place over hot grilled steak, roasted chicken, seared fish, charred green vegetables, baked potatoes, or grilled sourdough. For a polished presentation, finish each slice with a few crystals of flaky salt just before serving.