Garlic and Parsley Compound Butter with Lemon

What you need

• 225 g (2 sticks) unsalted butter, softened
• 4 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 2 cloves garlic, very finely minced
• 2 tsp lemon juice, fresh
• 1 tsp lemon zest, finely grated
• 1 tsp flaky salt
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Leave the butter at room temperature until it dents easily under a finger, about 1 hour.

2. 2

   Mash the garlic with the salt on a board until it forms a paste.

3. 3

   Put the butter in a bowl and add the garlic paste, parsley, chives, lemon juice, zest and a few grinds of pepper.

4. 4

   Mash with a fork until the herbs are evenly spread and the butter looks uniform. Taste and add more salt or lemon if needed.

5. 5

   Spoon the butter in a line along the bottom third of a sheet of parchment.

6. 6

   Roll it up into a log about 4 cm (1 1/2 in) thick, twist the ends shut like a sweet wrapper and smooth the log with your hands.

7. 7

   Chill for 1 hour, or freeze for 30 min, until firm.

8. 8

   Slice into rounds and set on hot steak, fish or roast vegetables. Keep refrigerated up to 1 week, or frozen up to 3 months.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.