Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 small shallot (30g), finely minced
  • 2 medium garlic cloves (5g), minced
  • 1 tbsp (4g) fresh flat-leaf parsley, finely chopped
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat a small amount of oil or a teaspoon of butter in a skillet over medium-low heat. Sauté minced shallots and garlic for 3–5 minutes until translucent and nutty. Remove from heat and let cool for 2 minutes.
  2. Place softened butter in a mixing bowl. Using a rubber spatula, fold in the cooled shallot-garlic mixture, chopped parsley, salt, and pepper until evenly distributed.
  3. Spoon the mixture onto parchment paper. Roll the butter into a cylinder (log shape) by twisting the paper. Wrap tightly and refrigerate for 30 minutes to firm up before slicing.