2 sticks unsalted butter, room temperature
4 cloves garlic, minced
1 tablespoon chopped parsley leaves
Scant 1/2 teaspoon salt
Using a hand mixer or stand mixer, beat the butter and salt and beat for a couple of minutes, or until fluffy. Add the garlic and parsley, stir to combine well. Transfer the the garlic herb butter onto a sheet of plastic wrap, roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator. They are ready to use when the butter becomes cold and solid.
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