I first tried flavoured butter after seeing Jamie Oliver making it on telly. It's not online any more but this is similar:

http://www.jamieoliver.com/recipes/v...avoured-butter

I used that recipe to toss vegetables in, to fry steaks, salmon, pork chops etc in, or to cook them any usual way and serve with a pat of flavoured butter on the top to slowly melt.

Recently discovered that it’s a simplification of something called Café de Paris butter. History & recipe:
http://www.classic.com.au/wizard/CParis.htm

At first the number of ingredients seemed ridiculous, but I remembered Jamie saying you can make a batch and it’ll keep OK in the freezer for six months, and you just hack a piece off whenever you need it. Made it with half those quantities, i.e. with 500g of unsalted butter, and used all the listed ingredients except the Madeira.

Experiments so far: frying steak, pork chops, salmon fillets in it - all terrific.
Yet to try - baked fish in cooking foil parcel with a blob of it, tossing cooked veg in it, using it to make "garlic" bread.

Who's got some other flavoured butter recipes and ideas for using it?

Looks like they kept going until they cleared out the cupboard

Only one i've made is garlic butter. I make it regualrly and shot a bit into loads of different types of meals/cusines.

Oh, I make a few regularly, but simpler, much simpler versions.
Roquefort butter
Anchovy butter
Garlic butter with added parsey
Lemon butter with the juice and zest.

What do I use them for ? I couldn't possibly say, but they seem to dissapear and there is only two of us.

The anchovy butter is lovely on toasted bagette with red pepper soup.

What's the recipe for anchovy butter please, or is it just smashed up anchovies in butter?

About 250 gr soft butter and a small tin of anchovies.
I tend to use my hand blender to make more of a paste, but you can finely chop the anchovies and stir in the butter.
Roll into a sausage shape in clingfilm and rest in fridge.

Very complicated recipe, sorry.