Making flavored butter is as simple as stirring seasonings into softened butter. One common variety is garlic herb butter. Roast four garlic cloves until the flesh is soft and as smooth as paste. Stir the garlic paste, 1 teaspoon of finely chopped rosemary and 1 teaspoon of finely chopped sage into 8 ounces of softened, unsalted butter. Wrap the butter in plastic wrap and keep it refrigerated for up to two weeks or frozen for up to one month.
Substitute any combination of fresh herbs for the rosemary and sage, or leave out the garlic and add chopped thyme as well. Alternatively, stir a combination of fresh herbs and 2 teaspoons grated lemon zest into the butter. Mix salt and pepper to taste into any batch of savory butter.
Spread savory butter on bread or melt a little over a piece of cooked fish or a bowl of steamed vegetables.
Making sweet butter requires the same technique. Soften 8 ounces of butter, then stir it together with 1 tablespoon of honey, 1 teaspoon of brown sugar and a pinch of cinnamon. Make a fruity alternative using butter and a few tablespoons of a favorite fruit preserve. Be careful to use only unsweetened butter.
Serve sweet butter over warm biscuits, on pancakes or on plain oatmeal.