Compound butters are a good way to add flavor to a sauce, or can be a last minute sauce themselves, as the melt and drip from a hot cut of meat.

"Snail Butter" - for stuffing in snail shells before broiling.  Also good on steaks.

8 ounces unsalted butter at room temperature
1 shallot
1 garlic clove
1/4 bunch fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper

Blend all ingredients in a food processor, or chop finely by hand and knead into softened butter. Roll in plastic wrap.

Keep refrigerated or frozen.  Slice off a thin disk to top a hot steak or stuff into snail shells.  Good on toast too.