Garlic Butter

Without doubt one of the most widely-used and well-loved of the compound butter family, is Garlic Butter. It uses are unlimited and its taste sublime. There simply isn't anything this garlic lover wouldn't slather it on. Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it.

1 cup (2 sticks) butter (250 g)
5 large cloves garlic, finely minced
kosher or sea salt
black pepper, freshly ground

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.

With an electric mixer, cream the softened butter in a small bowl until it is fluffy. Begin at a low speed on your mixer and work your way up to faster speeds as the butter gets creamier. The more you whip it, the fluffier it will become.

Add the chopped garlic. Whip until well blended.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into 1/4" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Makes 2 cups.