2 heads garlic
1 tablespoon olive oil
1 stick unsalted butter
salt and pepper to taste

Position rack in center of oven and preheat to 350F/180C. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with olive oil. Cover dish and bake until garlic is tender - about 1 hour 10 minutes. Cool garlic slightly; squeeze out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.

Delicious on grilled veggies.

Dijon Butter

1 stick unsalted butter softened
1 tablespoon dijon mustard

Combine butter and mustard and blend well. Use within one or two days; may be frozen for up to two months.

Great on grilled steak or chicken.

Lemon Parsley Butter

1 stick unsalted butter softened
2 tablespoons lemon juice
3 tablespoons chopped parsley
salt and white pepper to taste

Cream the butter, add salt, pepper and lemon juice. Thoroughly dry the parsley and add to the butter mixture. Use within one to two days or freeze for up to one month.

Works well on hot grilled fish, vegetables and steak.

Vanilla Butter

1 stick unsalted butter, softened
2 teaspoons vanilla powder or to taste
1/2 teaspoon vanilla extract

Cream all ingredients together.

Delicious on cinnamon bread.