|Nutritional Guidelines (per serving)|
Garlic Butter Recipe
Typically, compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetables.
- 1 lb (4 sticks) Unsalted butter
- 5 large cloves fresh Garlic
In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the garlic.
Peel and finely chop the garlic. Then, using the flat of your chef's knife, thoroughly mash the garlic into a paste. Take care when using the knife this way to keep your hands away from its sharp edge.
Add the mashed garlic and continue mashing/squishing/mixing the butter until fully mixed.
Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
Chill or freeze until needed.