The first butter I ever made, and to this date everybody’s favourite by far. Using much garlic and lots of herbs, it is a butter packed with flavour, which accompanies just about anything well. I make it to spread on bread during birthday parties or barbecues, but leftovers are often used to bake meats in, and for pasta sauces.
- 250gr unsalted butter, softened
- 5 cloves of garlic
- 5 tbs dried herbs, such as oregano, basil, chives and parsley
- Pinch of salt
Press the garlic through a garlic press. Combine all the ingredients well by mashing it all together with a fork. Serve the butter slightly softened and keep it in the refrigerator.