Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3 cloves (15g) garlic, minced into a paste
  • 2 tbsp (8g) fresh Italian parsley, finely chopped
  • 1 tbsp (3g) fresh thyme leaves, minced
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Mince the garlic as finely as possible—almost to a paste—to ensure no large chunks are left in the butter. Chop the parsley and thyme until they are uniform, small fragments.
  2. Place the softened butter in the mixing bowl. Use a spatula to fold in the garlic, herbs, salt, pepper, and lemon juice. Mix until the color is a consistent pale green and the aromatics are evenly distributed throughout the fat.
  3. Spoon the mixture onto a piece of parchment paper. Use the paper to roll the butter into a tight cylinder (log shape). Twist the ends of the paper like a candy wrapper to seal it.
  4. Chill in the refrigerator for at least 30 minutes to firm up before slicing.