CILANTRO LIME BUTTER*

• 1 cup (250 mL) butter, softened
• 1/4 cup (60 mL) chopped cilantro leaves
• 1 lime, zested and juiced
• 2 tsp (10 mL) salt
• 3/4 tsp (3 mL) cayenne pepper

CHILI BUTTER**

• 1 cup (250 mL) butter, softened
• 1 1/2 Tbsp (22 mL) Worcestershire sauce
• 1 1/2 Tbsp (22 mL) sweet chili powder
• 1 tsp (5 mL) hot sauce
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) sweet paprika
• 1 tsp (5 mL) onion powder
• 1 tsp (5 mL) garlic powder
• 1/2 tsp (2 mL) chili powder
• 1/2 tsp (2 mL) salt

SUN-DRIED TOMATO BUTTER**

• 1 cup (250 mL) butter, softened
• 4 oz (about 6 large) sun-dried tomatoes, softened in boiling water and chopped
• 1/4 cup (60 mL) fresh Italian parsley, finely chopped
• 1/4 cup (60 mL) fresh basil, finely chopped

TRUFFLE BUTTER**

• 1 cup (250 mL) butter, softened
• 4-5 cloves garlic, chopped
• 1 1/2 Tbsp (22 mL) truffle oil
• 1/2 tsp (2 mL) salt
• pinch of freshly ground black pepper