Compound Garlic Herb Butter
To make this, mash softened, high-fat butter with finely minced garlic, fresh woody herbs, and a pinch of salt until the mixture is uniform. Roll it into a tight cylinder using parchment paper, then chill until firm enough to slice into coins that melt over hot food.
Butter temperature is your only real variable.
If the butter is too cold, the herbs won't incorporate; too warm, and it turns into an oily mess. Aim for the texture of soft modeling clay.
- Small mixing bowl
- Fork or silicone spatula
- Parchment paper
What goes in.
- 1/2 lbUnsalted European-style butter, softened
- 3 clovesGarlic, grated into a paste
- 2 tbspFresh parsley, minced very fine
- 1 tspFresh thyme leaves, stripped from stems
- 1/2 tspFlaky sea salt
Creating the cylinder
Use the edge of your parchment paper to fold the butter over itself repeatedly, pulling it back to tighten the log as you roll to remove air pockets.
The method.
Prepare the aromatics
Use a microplane for the garlic so it disappears into the fat rather than leaving sharp, bitter chunks.
Combine
Add the butter, garlic, herbs, and salt to the bowl. Work the mixture with a fork until the color is consistent throughout.
Form
Place the butter on the edge of a sheet of parchment paper. Roll it into a log, about an inch in diameter.
Set
Twist the ends of the paper like a candy wrapper. Refrigerate for at least 30 minutes before cutting.
Other turns to take.
Lemon Zest
Add the zest of one lemon to brighten the flavor for use on white fish or asparagus.
Chili Heat
Fold in a half-teaspoon of crushed red pepper flakes for a slow warmth.
When it doesn't go to plan.
Pat your herbs dry after washing; excess water will separate from the butter and ruin the consistency.
Use unsalted butter so you have complete control over the final salinity.
This freezes exceptionally well; keep a log in the freezer to drop onto steaks or into pans of sautéed greens.
The ones that keep coming up.
Can I use dried herbs instead of fresh?
You can, but reduce the amount by half as they are more potent and lack the clean, green flavor of fresh leaves.
How long will this stay good?
It keeps in the refrigerator for two weeks or in the freezer for three months.
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