Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 2 tbsp (8g) fresh parsley, finely minced
  • 1 tbsp (3g) fresh chives, finely minced
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 2 cloves (6g) garlic, minced into a paste
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Ensure butter is truly softened—pliable under light pressure but not oily. Finely mince the fresh parsley, chives, and rosemary using a sharp knife to avoid bruising the herbs.
  2. Place the softened butter in a mixing bowl. Add the minced garlic, parsley, chives, rosemary, salt, and pepper.
  3. Using a rubber spatula, gently fold the aromatics into the butter until evenly distributed. Avoid over-mixing to maintain the butter's structure.
  4. Spoon the mixture onto parchment paper. Roll the butter into a tight cylinder (log) using the paper to compress the edges, then twist the ends like a candy wrapper to seal.
  5. Refrigerate for at least 1 hour to allow the flavors to fuse and the butter to firm up.