Ingredients:

  • 1 cup unsalted butter, softened
  • 4 large fresh garlic cloves, finely minced
  • 1 Tbsp fresh flat-leaf parsley, chopped
  • ½ tsp fine sea salt
  • ¼ tsp black pepper (optional)

Instructions:

  1. Ensure the butter is fully softened to room temperature, allowing for effortless incorporation of ingredients without creating air pockets.
  2. Finely mince the fresh garlic and parsley. Ensure the garlic is evenly diced to prevent large, overpowering chunks.
  3. Place the softened butter into a mixing bowl. Add the minced garlic, chopped parsley, sea salt, and black pepper (if using).
  4. Using a rubber spatula or wooden spoon, fold and stir the ingredients together until the garlic and herbs are evenly distributed throughout the butter. The mixture should be homogenous and smooth.
  5. Taste a small amount of the finished compound butter and adjust the salt level as necessary. Add extra pepper or garlic if a more pungent flavor is desired.
  6. Transfer the mixture onto a sheet of parchment paper or plastic wrap. Roll the butter tightly into a log shape (approximately 1.5 inches / 4 cm diameter), twisting the ends to seal.
  7. Refrigerate the butter log for at least 30 minutes until firm before slicing or using. Store the finished garlic butter in an airtight container for up to 1 week.