Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 6 large cloves fresh garlic, finely minced or pressed
  • 2 tablespoons fresh flat-leaf parsley, very finely chopped
  • 1 teaspoon Kosher salt or flaky sea salt, adjust to taste
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon freshly squeezed lemon juice

Instructions:

  1. Soften the Butter: Ensure the butter is truly at room temperature. It should be pliable enough to dent easily with a finger, but not melted or oily.
  2. Prep the Aromatics: Finely mince the garlic and finely chop the parsley. A finer mince prevents large chunks of raw garlic flavor in the final product.
  3. Combine Ingredients: In a medium mixing bowl, place the softened butter, minced garlic, chopped parsley, salt, and pepper.
  4. Mix Thoroughly: Using a rubber spatula or wooden spoon, cream the mixture until all ingredients are evenly distributed. Avoid over-mixing, which can separate the butterfat.
  5. Add Acid: Stir in the teaspoon of fresh lemon juice. Mix briefly just until incorporated.
  6. Taste and Adjust: Sample a small amount. Adjust seasoning immediately—you may need a pinch more salt or pepper, depending on your palate.
  7. Prepare for Rolling: Lay a large sheet of cling film (or parchment paper) on a clean surface.
  8. Form the Log: Scrape the butter mixture onto the film. Using the spatula, shape the mixture into a uniform log or cylinder, approximately 4–5 cm (2 inches) in diameter.
  9. Roll and Tighten: Use the cling film to tightly roll the butter log, twisting the ends firmly like a Christmas cracker to create a neat cylinder with no air gaps.
  10. Chill: Refrigerate the butter log for at least 1 hour, or until completely firm. This allows the flavors to meld beautifully and makes it easy to slice.