Garlic Butter Recipe
Typically, compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetables.
- 1 lb (4 sticks) Unsalted butter
- 5 large cloves fresh Garlic
- In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the garlic.
- Peel and finely chop the garlic. Then, using the flat of your chef's knife, thoroughly mash the garlic into a paste. Take care when using the knife this way to keep your hands away from its sharp edge.
- Add the mashed garlic and continue mashing/squishing/mixing the butter until fully mixed.
- Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
- Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed.