Making Garlic Herb Butter
This is a base preparation that relies entirely on the quality of your butter and the freshness of your herbs. A good compound butter keeps in your freezer for months, ready to be sliced off and melted into a hot pan or onto a warm crust of bread.
Temperature is the only variable that matters.
Your butter must be soft enough to indent with a finger but not greasy or melting. If it's too cold, the herbs won't incorporate; if it's too warm, you'll end up with broken emulsion.
- mixing bowl
- spatula
- parchment paper
- chef's knife
What goes in.
- 1 cupunsalted butter, softened
- 3 clovesgarlic, minced into a paste
- 2 tbspfresh parsley, finely chopped
- 1 tbspfresh chives, minced
- 1/2 tspflaky sea salt
Creating a Paste
Smash your minced garlic with a pinch of salt using the flat side of your knife until it becomes a smooth paste. This ensures you don't get sharp, raw garlic bites in the butter.
The method.
Prepare the aromatics
Mince the garlic into a paste using the salt to provide friction. Finely chop the parsley and chives, ensuring they are dry so the butter doesn't turn watery.
Incorporate
Place the softened butter in a bowl and add the garlic paste and herbs. Fold them into the butter using a spatula, pressing and smearing until the herbs are evenly distributed.
Roll
Transfer the mixture onto a sheet of parchment paper. Roll it into a tight cylinder, twisting the ends of the parchment like a candy wrapper to compress it.
Chill
Refrigerate for at least an hour until firm. Slice into rounds as needed.
Other turns to take.
Lemon Zest
Add one teaspoon of finely grated lemon zest for acidity that cuts through the richness of grilled meats.
Roasted Garlic
Replace raw garlic with a head of slow-roasted garlic squeezed into a paste for a deeper, nuttier profile.
When it doesn't go to plan.
Pat your herbs dry with a paper towel after washing; excess water will separate the butter.
Freeze the butter log in a heavy-duty freezer bag; it will stay fresh for up to three months.
Use high-fat European-style butter for a smoother mouthfeel and richer taste.
The ones that keep coming up.
Can I use salted butter?
Yes, but omit the added sea salt to keep the flavor balanced.
Is dried garlic powder okay?
You can use it, but the intensity will be different. Use half the amount of powder as you would fresh garlic.
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