Ingredients:

  • 1 stick (113g) unsalted butter, softened to room temperature
  • 3 cloves (9g) fresh garlic, finely minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tsp (1g) fresh rosemary, minced very fine
  • 1 tsp (1g) fresh thyme, minced very fine
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Mince the garlic, parsley, rosemary, and thyme until they are nearly a paste, ensuring rosemary is chopped into tiny, uniform pieces.
  2. Place the softened butter in a mixing bowl and cream with a fork or whisk until smooth and pale. Fold in the minced garlic, herbs, salt, and pepper, stirring until evenly distributed.
  3. Spoon the mixture onto plastic wrap or parchment paper, roll into a cylinder about 2 inches in diameter, and twist the ends tightly to seal.
  4. Chill the butter log in the refrigerator for at least 30 minutes to firm up before slicing.