This is one of those things that’s so simple it shouldn’t possibly taste this good. It’s my favourite version of compound butter. Give it a try to start, then create your own. I got fussy and put it in a leaf-shaped chocolate mould before refrigerating, although it tastes just as good scooped straight from the bowl.
Time: 5 minutes
Serves: 8
Ingredients:
110g unsalted butter (one stick) room temperature
1 clove garlic – grated or finely chopped
5g parsley – finely chopped
3g kosher salt
1g cayenne pepper
Preparation:
Use a fork to combine all ingredients in a small bowl.
Refrigerate as is, roll in a cylinder in wax paper or place in a mould to shape prior to refrigeration.