Garlic Butter

By exdircomp

It's great stuff under the skin of a chicken before roasting, on a grilled steak or tossing into the broth of steamed mussels

Ingredients

• 3 garlic cloves
• Kosher salt
• 8 tablespoons unsalted butter, softened
• 1 teaspoon dried thyme
• Ample pinch of coarsely ground black pepper

Preparation

Step 1

Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes pastelike. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)