Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 3 cloves (9g) garlic, minced into a paste
  • 1 tbsp (4g) fresh Italian parsley, finely chopped
  • 1 tsp (1g) fresh thyme leaves, stripped from stem
  • 1 tsp (1g) fresh rosemary, minced very fine
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Ensure the unsalted butter is softened to a 'plastic' consistency, meaning it yields to pressure but holds its shape.
  2. Place the softened butter in a medium mixing bowl. Use a spatula to fold in the minced garlic, parsley, thyme, and rosemary.
  3. Stir in the kosher salt, cracked black pepper, and fresh lemon juice until the mixture is a uniform pale green color and the herbs are evenly suspended.
  4. Spoon the butter mixture onto a piece of parchment paper and roll it into a tight cylinder approximately 2 inches in diameter.
  5. Twist the ends of the parchment paper securely and refrigerate for at least 30 minutes to firm up.