Ingredients:

  • 1 cup (2 sticks / 225 grams) Unsalted Butter, fully softened to room temperature
  • 4 - 6 medium cloves Fresh Garlic, minced very finely or grated
  • 2 tablespoons (15 grams) Fresh Flat-Leaf Parsley, finely chopped
  • 1 teaspoon Flaky Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ teaspoon Fresh Lemon Juice (Optional)

Instructions:

  1. Ensure the unsalted butter is completely softened to room temperature. Finely mince the garlic and chop the parsley. For the best consistency, grate the garlic using a microplane directly into the bowl.
  2. Place the softened butter into a mixing bowl. Use a spatula to cream it against the sides of the bowl for about 30 seconds until it is light and fluffy.
  3. Add the minced garlic, chopped parsley, flaky sea salt, black pepper, and optional lemon juice to the bowl.
  4. Gently fold and mix the ingredients until they are thoroughly and evenly distributed throughout the butter. Avoid over-mixing. Taste the mixture and adjust seasoning (salt, pepper, or garlic) as desired.
  5. Lay a piece of cling film (Saran wrap) flat on your work surface. Scrape the butter mixture onto the center.
  6. Using the edges of the film, shape the butter into a tight log, approximately 1.5 to 2 inches in diameter. Roll the film around the log and twist the ends tightly to compress the butter firmly.
  7. Place the wrapped garlic butter log in the refrigerator for a minimum of 30 minutes, or until it is completely firm and sliceable.