Softened is not melted
Let butter warm only until a fork moves easily through it. Melted butter distributes herbs unevenly and may separate as it firms again. Finely grate garlic or chop it into a paste; large raw pieces remain sharply flavored. Dry washed parsley thoroughly so extra water does not enter the mixture. Chill the log until firm, then cut portions as needed instead of repeatedly warming the whole batch during each cookout.
Softened butter mixes more evenly than fully melted butter, in which herbs sink. Grate the garlic finely and discard tough herb stems. Shape the mixture into a short log in suitable wrapping and chill it for slicing. Take out only the slices required instead of leaving the entire log beside the grill. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Makes about 4½ oz / 130 g
Ingredients
- 7 tbsp / 100 g softened butter
- 2 small garlic cloves, finely grated
- 2 tbsp finely chopped parsley
- 1 tsp lemon zest
- ¼ tsp fine salt
- ¼ tsp black pepper
Method
- Beat butter smooth with a fork. Thoroughly mix in garlic, dry parsley, zest, salt and pepper until no large plain butter pieces remain.
- Shape into a short log in parchment or pack into a small covered container. Refrigerate for at least one hour until firm.
- Cut small pats for hot potatoes, vegetables or fully cooked meat. For bread, spread thinly and toast on a suitable griddle; heavy butter layers directly over flames cause dripping and smoke. Return the unused log to the refrigerator promptly.
Storage
Wrap garlic butter well, refrigerate immediately at 40°F / 4°C or below and use within three days. Freeze small portions for up to about one month for best quality. Do not leave it on the cookout table indefinitely; refrigerate within two hours, or one hour above 90°F / 32°C, and discard if those limits are exceeded.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
