Compound Butters - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• ANCHOVY CHILI PARSLEY BUTTER
• 4 tablespoons (½ stick) unsalted butter, softened
• 1 medium clove garlic, pressed
• ¼ teaspoon red chili flakes
• 1 anchovy filet, finely chopped
• 1 teaspoon chopped flat leaf parsley
• LEMON PARSLEY BUTTER
• 2 teaspoons minced shallots
• ¼ teaspoon lemon zest
• 1 teaspoon lemon juice
• ¼ teaspoon Kosher salt
• Freshly ground black pepper
• GREEN OLIVE BUTTER
• 2 tablespoons chopped Castelveltrano or Picholine green olives