Honey sesame butter is a sweet way to add flavor to steamed vegetables.

With the addition of a few choice ingredients, butter can take on an unexpected but appetizing new flavor — one that is sure to have springtime guests reaching for more.

Flavored butters, both savory and sweet, are perfect for spreading on breads, melting over fresh spring vegetables and embellishing the main dishes, from turkey to steak.

Use the following recipes to incorporate some of the most popular ingredients and flavor combinations — from fragrant clementines and sweet pomegranate to honey sesame and marjoram shallot.

Tips for Serving Flavored Butters

• Remember that you can make flavored butters ahead of time and freeze them for up to one month.

• Allow refrigerated crocks or containers filled with flavored butter to sit at room temperature 15 minutes before serving.

• Refrigerate flavored butter logs until chilled solid; slice into ½-inch-thick rounds and arrange on a butter dish prior to serving.

• Dress up a butter log by rolling it in colorful chopped nuts, fresh herbs or dried fruit before refrigerating.

• Present flavored butter as a delicious hostess gift — attach a tag with your favorite ways for using the butter.

This versatile butter turns simple vegetables into stunning side dishes. The sweetness from the honey also makes it ideal for spreading on rolls, breakfast breads or pancakes.1 cup (2 sticks) salted butter, room temperature2 tablespoons pure honey1 teaspoon toasted sesame oil*3 tablespoons lightly toasted sesame seeds**Salt to tastePlace butter in medium mixing bowl and beat with electric mixer or wooden spoon until light and fluffy. Scrape down sides of bowl.Add honey and sesame seeds and beat to incorporate, scraping down sides. Taste for salt.Scrape butter into small bowl, crock or butter molds and cover tightly; or shape into long roll on greaseproof paper (plastic, wax or parchment) for storing and slicing as needed.*Use toasted sesame oil and sesame seeds to increase sesame flavor. If you use both black and white sesame seeds, the butter will have a festive polka-dot appearance.**To toast sesame seeds, place seeds in single layer in ungreased shallow pan. Bake at 350 degrees for 5 to 10 minutes, or until golden brown. Remove from pan to cool.

With its beautiful magenta hue and sweet, tart flavor, pomegranate clementine butter is perfect for breakfast, lunch or dinner. Serve alongside bread, muffins, waffles, turkey, ham, sweet potatoes or vegetables.1 cup (2 sticks) salted butter, room temperature¼ cup reduced pomegranate syrup* or pomegranate molasses (do not reduce), chilled2 tablespoons clementine zest**1 tablespoon confectioners' sugar (or more to taste)¼ cup toasted and chopped almonds, hazelnuts or pecans (optional)Place butter in medium mixing bowl and beat with electric mixer or wooden spoon until light and fluffy. Scrape down sides of bowl.Beat in pomegranate syrup or molasses, clementine zest and sugar, scraping sides of bowl as needed. Stir in nuts, if desired.Scrape butter into small bowl, crock or butter molds and cover tightly; or shape into long roll on grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.*To make pomegranate syrup, boil 16 ounces pomegranate juice in heavy saucepan over medium-low heat until reduced to ¼ cup. You can also use pomegranate molasses — available from many specialty grocers or at ethnicgrocer.com.**Any orange or mandarin variety may be substituted for clementines.

Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It's also wonderful for rubbing under the skin of chicken or turkey.1 cup plus 1 tablespoon (2 sticks plus 1 tablespoon) salted butter, room temperature, divided¼ cup finely diced shallotsSalt to taste2 tablespoons dry vermouth (or dry white wine)2 tablespoons finely chopped fresh sweet marjoram, (or 2 teaspoons dried)*1/8 teaspoon finely ground white pepperHeat 1 tablespoon butter in small saucepan over medium heat. Add shallots and season with pinch of salt. Sauté until soft, but do not brown. Add vermouth, and simmer until pan is almost dry. Set aside to cool completely.Place remaining butter in medium mixing bowl and beat with electric mixer or wooden spoon until light and fluffy. Scrape down sides of bowl.Add marjoram and pepper; beat to incorporate, scraping down sides. Add cooled shallot mixture and beat to combine. Taste for salt and pepper.Scrape butter into small bowl, crock or butter molds and cover tightly; or shape into long roll on grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.*You'll find fresh marjoram in the herb section of the produce department; dried will be in the spice aisle.

This pretty in pink butter is sweetened with pomegranate molasses. It's fruity flavor and spring color make it perfect for brunches and special occasions.