Compound butters - have you tried those?

tried em and dont like the taste that is almost slightly "off"

Huh. Since I haven't tried them, I dunno. Wonder if it depends on the butter (I gather irish butter is great, tried it once, it didn't wow me, but I'm not sure it was the brand others talk about).

I was just going to add that it might be interesting to use ingredients in "nutty sage pate", a concoction I was raving about on another thread. That involved cream cheese.

Anyway, that would be: unsalted butter, crushed garlic, sesame seeds, (ground hazelnuts?), black pepper, fresh 'garden sage' (salvia officinalis, as opposed to salvia gregii et al.) I haven't researched (or don't remember) what other salvias are edible and tasty but they mean the usual one.

I love butter and I love the sweet butters best. There is a creamy taste of rich milk and the dields in the stuff we buy from an AMish Farmstead. They have a raw milk license and churn their "own"

No "gourmet" butter can compare (IMHO)

I never tried them, but I have made my own flavored butter...
just keep the butter at room temperature, add garlic, pesto, or whatever flavor you want and whip it.