Four ingredients. You can use this butter in any bread or steak even. It’s pretty simple to make and it’s pretty good.
Ingredients
- Butter (can be unsalted or salted) – 1 stick
- Garlic – minced 4-6 cloves to have that slight taste, 8-10 if you really want it loud
- Parsley – 1 tablespoon – gives the butter some nice color and a bit of herby scent
- Salt – if the butter you are using is unsalted
Optional
The recipe doesn’t need it, but you can add it if you want. That’s the thing with compound butter — you can get fancy or simple depending on what you have at the moment.
- Parmesan cheese – 1/2 tablespoon – the one in those tube containers can do
- Lemon – 1 wedge – a hint of acidity never hurts
- Any neutral oil – 1/2 teaspoon – will make your butter easier to mix
- If you don’t like oil, use the same amount of milk
Procedure
- Let your butter thaw at room temperature. This is key. Don’t heat it artificially. It should be soft enough to mix with a spoon.
- While your butter softens, you can prepare the garlic and parsley by chopping and mincing both. The finer the better.
- Use a deep bowl and mix the butter with the garlic and the parsley. If your butter is unsalted, add salt according to taste. Add the other optional ingredients if you have them.
There you go, easy peasy. You can use the butter immediately on bread or on steak. If you have parchment paper, you can also store it in log form as it’s easier to cut a slice when chilled, rather than trying to scrape using a spoon or dinner knife.
If you think you have too much parsley or garlic prepared, you can use both in another recipe, like garlic rice.