Thanksgiving Butter

Step 1

Prepare the following, adding each to the same small bowl as you complete it: Finely chop 2 garlic cloves. Pick the leaves from the following herbs and finely chop until you have the listed amount: 2 fresh parsley sprigs (1 teaspoon), 2 fresh sage sprigs (1 teaspoon), 5 fresh thyme sprigs (1/2 teaspoon), and 2 fresh rosemary sprigs (1/2 teaspoon). Add 3/4 teaspoon kosher salt.

Step 2

Melt 1 stick unsalted butter in a small saucepan or small frying pan over medium-low heat. Add the herb mixture and cook, stirring often, for 1 1/2 minutes to let the flavors meld. Do not let the garlic brown or the butter boil.

Step 3

Place 1 stick unsalted butter in a small bowl and let sit at room temperature until softened. (If you want to speed things up, grate the cold butter on the large holes of a box grater first.) Add the garlic mixture and smash and stir into the butter until combined.

Step 4

To shape the compound butter into a roll: If not using immediately, spoon the compound butter lengthwise onto a sheet of plastic wrap a few inches longer than a stick of butter. Roll the compound butter up tightly in the plastic wrap. Twist the plastic wrap at each end (like how a Tootsie roll is wrapped). Holding a twisted end in each hand, roll the log along the work surface to tighten and shape the roll. If the plastic wrap is long enough, tie a knot at each end; otherwise, tie a piece of kitchen twine at each end. Refrigerate or freeze until ready to use (thaw overnight if frozen before using). To use, unwrap and cut crosswise into rounds.