James Lintelmann, executive chef of Baptiste & Bottle in Chicago, said, “Adding extra seasonings to our butter adds a depth of flavor and a nuance that you wouldn’t otherwise get with plain butter. I add thyme, garlic and lemon zest to the brown butter that I season all of our meat dishes with. You taste it, but it’s subtle and not very obvious where the extra flavor is coming from.”

At Autumn Restaurant, located inside Nemacolin Woodlands Resort in the Laurel Highlands of Pennsylvania, chef Matt Gale created his Autumn pea butter in an effort to reduce waste inside the kitchen.

“I decided to do a Spring pea gnocchi. In order to do that, we needed to juice the peas, leaving the starchy sweet pulp of the peas behind,” said Gale. “Instead of throwing away the by-product, I sweat some shallot, garlic and thyme in some butter and deglazed with white wine. I added these ingredients with the pea pulp and blended until smooth. As it was blending, I emulsified cold butter into it, creating a silky bold sweet pea taste.”

Roasted bone-marrow butter is used to enhance the flavor of the seared scallops at Novo American Bistro in Oak Park, Ill.

“Since bone marrow is very rich, but fairly neutral tasting, it gives the scallops a deeper savory quality that holds up to the acidity of the gastrique and the lemon zest we finish the vegetables with,” said executive chef Corey Laub. “It balances the dish and gives it a more hearty flavor, especially during the colder months.”

Caper butter, incorporating capers, caper brine, fresh jalapeno, fresh lemon juice, salt and pepper tops the oven-roasted chicken breast and parmesan risotto cake dish at the new Bacari GDL in Glendale, Calif., according to executive chef and owner Lior Hillel.

The weekend brunch menu at Pinto Garden in Manhattan features a chicken and lemongrass waffle, which dons a lemongrass butter prepared by chef Teerawong “Yo” Nanthavatsiri.

In addition to the waffle batter being infused with lemongrass and lemongrass syrup being served alongside, chef Nanthavatsiri infuses the butter with lemongrass to further ramp up the Southeast Asian flavors in an otherwise classic American brunch dish.

At The Blanchard in Chicago, executive chef Ryan Burns said the restaurant churns its own butter using local goat milk and buttermilk.

As a way of infusing meats and fish with the flavor of butter, we cook in it, rest meats in it, and make sauces with it,” said Burns. “At the restaurant, we substitute the water used in the beurre monté process for reduced carrot juice. We use this final product to cook and glaze local petite carrots served along our beef Bourguignon. This amplifies the flavor of the carrot and is truly a great way to showcase the vegetable itself.”

Served sizzling hot, chef Jared Cannon’s decadent Sizzling Brie and Butter happy hour snack at Tria Cafe in Philadelphia is a mixture of brie cheese, butter and oregano accompanied by sliced baguette. The cheesy and salty dish is a perfect pairing for the restaurant’s lineup of wines and beers.

Butter, black truffle shavings, fresh thyme, honey, shallots and foie gras are incorporated into a butter compote called King’s Butter at III Forks Prime Steakhouse in Chicago, according to executive chef Cedric Harden.

“When guests choose to enhance our already flavorful aged beef steaks with this unique butter mixture, it is added to the steak right as it comes out of our 1800 degree broiler, so it melts perfectly over the steak,” said Harden. “We feel the King’s Butter is just one of the ways we set ourselves apart.”

Used to accentuate his pork chops, Tony Street, chef and partner at Y.O. Ranch Steakhouse and Street’s Fine Chicken in Dallas, applies apple brandy butter to the dish.

“Because of the classic apple and pork pairing, this butter enriches the flavor profile of this dish and takes it to a new level,” said Street. “Made of caramelized apples, molasses, butter, cracked black pepper and a touch of brandy, this butter is a customer favorite.”

At The Loyalist in Chicago, chef John Shields combines butter with spicy and trendy ’nduja sausage and serves it alongside a biscuit.

“The ’nduja itself is such a flavorful ingredient, that by incorporating it with butter, it’s able to achieve a great level of flavor and spice without too much manipulation,” said Shields. “Adding a drizzle of ramp honey to the butter also adds an element of sweetness to the pork-infused butter.”

Sean Yontz, executive chef of Plan Check Kitchen + Bar in Los Angeles blends miso shiro with white soy, sherry, sugar, Dijon mustard, and butter to make miso butter.

“The flavor is the perfect balance between sweet, salty, and acidic. Once cooked, it takes on a more nutty flavor from the butter browning. We use the miso butter to season the portobello in our stuffed mushroom dish as well as the salmon in our miso-glazed salmon kale caesar salad.”

To make beef butter, Chicago’s Maple & Ash executive chef Danny Grant combines tempered butter with beef jus, Worcestershire, freshly chopped thyme, garlic, parsley, salt, ground black peppercorn, and lemon zest.

“We wanted to create a butter that had the perfect balance of the smoky and charred flavors you get when you cook over a wood fire, and the flavors of red wine reduction, beef jus and thyme you obtain from cooking on a stovetop,” said Grant. “It’s meant to be spread across a deliciously cooked steak, further enhancing its flavor profile.”

San Diego gluten-free café The Curious Fork serves its biscuits with a Honey- Citrus Asian Pear Butter made with whipped sweet cream butter, honey, lemon zest and Asian pear.

“Although it’s gluten free, this enhanced butter is a favorite of our clients,” said chef Mike Powers. “It complements our tender, flaky biscuits with the use of the crisp and juicy Asian pear and finishes with lightly sweet, tangy notes from the honey and citrus. We top it off with julienne of Asian pear for added crunch.”

At The Wallace in Culver City, Calif., chef Joel Miller uses a uni-spiked butter to add richness to the restaurant’s squid ink pasta.

“We wanted to make a version of mac and cheese with all the flavors of the sea, so we fortify béchamel with dashi, and top the dish with ikura and softened butter, which we whip with uni to give the dish a palatable richness that would otherwise be missing,” said Miller.