How to Make Compound Butter (Herb and Garlic Butter)

Start by washing the fresh herbs in a bowl of cold water. Swish them around and let the grit settle to the bottom, then lift the herbs out so the dirt stays behind in the water.

Spread them on a clean towel and dry them well. Wet herbs water down the butter and won't chop cleanly, so take a minute to pat them dry before you go any further.

Pick the parsley leaves off the stems and gather them into a tight pile. Rest your free hand flat on the back of the knife and rock the blade through the leaves, bunching them back together as you go.

Keep rocking until the parsley is very finely chopped. Set it aside. Fine and even is what you're after so it folds smoothly into the butter.

Mince the garlic next. You want a fine mince here, not a rough chop, so it spreads evenly through the butter instead of landing in hot raw pockets.

Rock the knife through the cloves until the pieces are small and uniform. The finer the garlic, the more it melts into the butter rather than standing out.

Strip the thyme leaves off their woody stems by pinching the top of a sprig and sliding your fingers down the stem. The leaves pull off easily in one motion. Discard the stems, they're too tough to eat.

Now you have all three aromatics ready: minced garlic, finely chopped parsley, and thyme leaves.

Add the herbs and garlic to softened unsalted butter. Unsalted is the right call because it lets you control the seasoning yourself instead of guessing how much salt is already in there.

Add as much or as little of each herb as you like. Go light if you want a clean butter, or heavier on the parsley and thyme if you want it earthy and herb-forward. This is your butter, season it to your taste.

Season with a pinch or two of salt and a little freshly crushed black pepper. Then grab a rubber spatula and work everything together. Mash and fold until the butter is soft and the herbs are evenly distributed.

Stop before it melts. You want it spreadable and uniform, not liquid. If it starts looking greasy or runny, pop it in the fridge for a few minutes and keep going.

Spread a sheet of parchment or plastic wrap on the counter and drop the butter in a line down the center. Fold one side over the butter and roll it into a tight, even log, shaping it as you go so it firms up into a uniform cylinder.

Twist the ends to seal, like a candy wrapper. Don't worry if your first try is lumpy, just unroll and shape it again. A uniform log slices into clean even coins later.

Chill the rolled log in the refrigerator for about an hour, until it sets into a solid block you can slice into coins. Melt a slice over a hot steak, grilled chicken, fish, or warm bread and watch it turn into a sauce.

From here the variations are endless. Swap in basil and lime zest, smoked paprika and chives, or jalapeno and cilantro. Make a couple of logs at once and keep them in the freezer for an instant upgrade to any dinner.