Jessiquina - why not a simple maitre de hotel(sp?) butter? Simple softened butter, finely diced and squeezed out in a towel parsley to dry it off, squeeze of lemon. This will pair with many things: beef, chicken, fish, veg dishes.
Link here sounds good, although I think they may be overdoing the lemon.....do it by taste, add less, then more if you think it needs it:http://culinaryarts.about.com/od/buttersauces/r/hotelbutter.htm
You may find other mixes on this site that you like to try.
I quite enjoy a soda bread or ciabatta dipped into EVOO and aged balsamic - it has a nice zing to it. Little white bowl on the table mainly filled with EVOO and a big blob (very descriptive) of Balsamic vinegar sitting in the middle. It sinks nicely and looks good, Try it. But then again, it is only for bread, to me. And pretty much to go with Italian type dishes.