A very French thing. Delicious slathered onto warm French bread, tossed with pasta, dolloped on a baked potato or grilled salmon, or spread on a roast beef sandwich. Double the recipe to make a large batch to keep on hand.
1 stick of unsalted butter (1/4 pound), at room temperature
2 Tablespoons minced shallots
2 cloves garlic
1 Tablespoon finely chopped thyme leaves
1/2 Tablespoon finely chopped parsley leaves
1/2 Tablespoon finely chopped oregano leaves
Salt and pepper to taste
1. Cream the butter with an electric mixer until it becomes light - it will turn lighter in color and become a bit fluffy.
2. Add the shallots.
3. Grate the garlic on a microplane and stir it in.
4. Mix in the herbs and salt and pepper to taste.
5. Your Garlic-Herb Butter is ready! Will keep in the refrigerator for weeks, or in the freezer for months.