Ingredients:

  • 3 cloves garlic (15 g), micro-minced
  • 2 tbsp fresh flat-leaf parsley (8 g), finely chopped
  • 1 tsp fresh rosemary (1 g), needles minced
  • 1 tsp fresh thyme leaves (1 g), stripped and chopped
  • 1 tsp fresh lemon juice (5 ml)
  • 1 cup unsalted butter (225 g), softened to room temperature
  • 1/2 tsp kosher salt (3 g)
  • 1/4 tsp freshly cracked black pepper (1 g)

Instructions:

  1. Mince the garlic to a paste-like consistency.
  2. Finely chop the parsley, rosemary and thyme.
  3. Combine the garlic, herbs and lemon juice in a small bowl. Set aside for 2 minutes.
  4. Place the softened butter in a medium mixing bowl.
  5. Cream the butter with a spatula until smooth.
  6. Fold in the salt, black pepper and the herb mixture. Stir until the herbs are evenly suspended and no streaks of plain butter remain.
  7. Spoon the mixture onto a piece of parchment paper.
  8. Roll the butter into a tight log, then twist the ends of the parchment to seal it.
  9. Refrigerate the log for 30 minutes until the butter feels firm to the touch before slicing.