Parmesan Cheese mixed with the butter is always good or roasted garlic butter...it's one of my favorites. You could also do an herb butter using fresh herbs like tarragon, parsley, chives, rosemary or a mix of your favorites.
Trish, did you mean to post this under slow cooker/pressure cooker? Looks like you may have been trying for sauces and missed....that's like something I'd do.
Trish, did you mean to post this under slow cooker/pressure cooker? Looks like you may have been trying for sauces and missed....that's like something I'd do.
I wouldn't melt the butter down but let it get soft at room temperature then mix it with your herbs, etc. That is the way I do it and have several logs in the fridge right now. I have roasted garlic and basil, thyme and tarragon as well as on using a spice mix I make up.
If you can't wait for it to get soft then perhaps using a double boiler method is best like melting chocolate. I roll mine up in plastic rap then put it in the refrigerator or freezer. I keeps longer than I can stay away from it too.