Garlic Compound Butter

This is the basic compound butter I have been using for years. One of the best applications is in my buttered chicken recipe. It's also great to toss with sauteed veggies. You can always add different herbs to suit different dishes, but I find this is a great flavor that gets along well with just about everything.

• Ready In: 10 mins
• Yields: 1 pound

Ingredients

• 1  lb unsalted butter, at room temp
• 1⁄4 cup  chopped garlic
• 1  tablespoon summer savory
• 2  tablespoons kosher salt
• 2  tablespoons ground black pepper

Directions

1. Put all ingredients in a stand mixer with a wire whip attachment and whip until butter is lighter in color and the volume has increased.
2. Store in an airtight container in the refrigerator.
3. Or, dish it out on parchment paper and roll into a log. Wrap in plastic wrap and foil and it can be frozen for months. Best part is you can just unwrap and slice off what you need and rewrap it and stick it back in the freezer.