Orange butter is a compound butter made by beating orange zest and juice into softened unsalted butter, giving it a bright citrus flavor with a mild sweetness and acidity that cuts through the butter's richness. It is used as a spread for bread, scones, and muffins, folded into cake and pastry batters, or melted over roasted meat, fish, and vegetables as a quick pan sauce. In French and Italian kitchens it commonly finishes grilled or pan-seared seafood and roasted poultry. Variations add honey, vanilla, or herbs such as thyme or rosemary, or substitute other citrus like lemon, lime, or grapefruit for the orange.