Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced into a paste
  • 1 tbsp (6g) fresh sage, finely chopped
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 tbsp (3g) fresh thyme leaves
  • 1 tsp (2g) lemon zest, finely grated
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 tsp (0.5g) smoked paprika

Instructions:

  1. Place the softened butter in a medium mixing bowl. Ensure it is pliable but not melted to maintain a thick paste consistency.
  2. Add the minced garlic, chopped sage, rosemary, thyme, lemon zest, salt, pepper, and paprika to the butter.
  3. Use a rubber spatula to fold the ingredients together until the herbs are evenly distributed and no streaks of plain butter remain.
  4. Spoon the mixture onto parchment paper or plastic wrap. Roll the butter into a tight cylinder (log shape) and twist the ends to seal.
  5. Refrigerate the butter log for at least 2 hours to firm up before slicing or scooping.