Fines Herbs: Combine minced, fresh chives, chervil, tarragon, and basil in any desired proportions. Clarified Butter: Melt butter in a small pan and carefully pour the clear fat off the milky sediment that will settle to the bottom. Discard the milky residue. Store, covered, in the refrigerator.
Beurre Manie: Knead together 2 parts butter and 2 parts flour to thicken sauces, gravies, or soups.
Mirepoix: Cook until soft in a little butter 1 carrot, 1 onion, and a stalk of celery, all finely chopped, with a bay leaf, a pinch of thyme, and salt and pepper to taste. Add a little chopped ham or bacon.
Caper Butter: Melt 1/2 cup butter over low heat and skim off foam. Add 1 tablespoon lemon juice, 1/4 cup capers and salt to taste.