Easy Garlic Herb Butter
Creamy compound butter with sautéed garlic, parsley, and a touch of mustard for meats and more.
INGREDIENTS
• 6 garlic cloves, peeled
• 1 teaspoons olive oil or butter, for sautéing
• 113 grams unsalted butter, softened
• 0.5 teaspoons sea salt
• 0.3 teaspoons black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoons Dijon mustard
STEPS
1. Sauté the garlic: Heat 1 teaspoons olive oil or butter, for sautéing in a small pan over medium-low heat. Add 6 garlic cloves, peeled and cook, stirring often, until golden and soft.
2. Cool and mash: Let the garlic cool for a few minutes, then mash or finely chop it.
3. Mix: In a bowl, combine 113 grams unsalted butter, softened, the garlic, 0.5 teaspoons sea salt, 0.3 teaspoons black pepper, 2 tablespoons fresh parsley, finely chopped, and 1 teaspoons Dijon mustard. Mix until ultra creamy and evenly blended.
4. Store: Transfer to a container, cover, and refrigerate until firm.
NOTES
Spread it on steak, chicken, pork, or fish, or use it on bread, vegetables, or corn. Keep it covered in the fridge and use within about a week. You can also roll it into a log in plastic wrap and freeze it, then slice off coins as needed.
