Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 tbsp (3g) fresh sage, finely minced
  • 1 tbsp (3g) fresh rosemary, finely minced
  • 1 tbsp (3g) fresh thyme leaves, minced
  • 2 tbsp (6g) fresh flat-leaf parsley, finely chopped
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1/2 tsp (1g) garlic powder

Instructions:

  1. Finely mince the sage, rosemary, thyme, and parsley, ensuring the rosemary is chopped very small to avoid a pine-needle texture. Place combined herbs in a mixing bowl.
  2. Add the softened butter to the bowl. Use a silicone spatula to fold the butter over the herbs until the mixture is a uniform pale green color.
  3. Mix in the salt, pepper, and garlic powder until seasonings are evenly distributed with no visible clumps.
  4. Scoop the butter onto parchment paper, roll it into a log approximately 2 inches in diameter, and twist the ends of the paper to seal.
  5. Let the butter sit for 10 minutes at room temperature to allow the salt to intensify the herb flavors.