Garlic and Herb Butter
The everyday compound butter — garlic, parsley, chives
The one to have in the freezer at all times. Garlic bread, snails, mushrooms, a plain piece of fish, corn on the cob.
Crush the garlic to a paste with salt rather than chopping it — in a raw butter, chopped garlic stays sharp and catches in the teeth.
Ingredients
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 4 garlic cloves
- 1 teaspoon coarse salt
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped chives
- 1 tablespoon chopped tarragon (optional)
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
Instructions
- Crush the garlic with the coarse salt using the flat of a knife, dragging until you have a smooth paste.
- Beat the butter until creamy and light.
- Beat in the garlic paste and lemon juice.
- Fold in the herbs and pepper.
- Roll in parchment into a log and chill until firm.
Notes
- Keeps 2 weeks refrigerated, 3 months frozen.
- For garlic bread, soften slightly and spread thickly into slashes cut in a baguette.