This is more of a ratio recipe than exact measurements. We will put those in but at the end of the day you are looking for 3 parts butter, 1 part garlic paste, salt pepper herbs to taste.

2 Sticks of Butter, Softened

1/4 cup of Garlic Paste

Salt, Pepper, Herbs of choice

I believe in garlic in all of its forms. it is on of the core flavors of the universe. It is pure flavor and actually is pretty healthy for you to eat. Our garlic butter we use probably more often than we should. It gives any dish that boost of flavor that makes people ask you for your recipe.

To make:

1. Soften butter so that you will be able to mix in your other ingredients.
2. Make garlic into a paste. To do this, on a cutting board and a knife, crush garlic with the side of the knife and then finely chop. Sprinkle with a good pinch of salt and keep chopping and pressing until it forms a paste. Salt allows vegetables to release their moisture and breaks down their cell structure allowing it to turn into a paste form.
3. Add a good amount of cracked pepper and herbs of choice (we like thyme, scallion, parsley, and shallot) and salt to taste. Don’t be afraid! If it doesn’t have enough salt, then it wont give you the full boost of flavor.
4. At this point, we like to roll into logs using parchment paper. This way, you can cut off disks to be able to portion out more easily. You can store this in the fridge for about a week or in the freezer for up to a month.

To use, make sure that it is added towards the end of the cooking process. This is a finishing ingredient that needs very little time to cook through. When adding to meat or seafood, wait until one side of the protein is cooked and add it on top or in the pan once it is flipped over. When using to glaze vegetables, wait until they are just about finished and then roll them around in the pan with a good spoonful of this goodness. Spread on bread and toast up for the BEST garlic bread.

if you want to get real fancy, use a piece of parchment to roll into a log. Chill and then you can slice into medallions to make convenient single serving pieces.

Cheers!