Compound Butter

Wash the fresh parsley and thyme. Let them subside to the bottom of the bowl and drain any excess water. Dry them thoroughly with paper towels.

Pick the stems off the parsley. Chop the leaves very finely until minced.

Peel and mince 1-2 cloves of garlic to a fine consistency.

Add the minced parsley, minced garlic, and thyme leaves to the softened unsalted butter. Add 1-2 pinches of salt and cracked black pepper to your liking.

Using a rubber spatula, mix all ingredients until well combined and the butter is soft but not melted. Ensure all ingredients are evenly distributed.

Spread the compound butter across the center of a piece of plastic wrap, shaping it into a log or desired form.

Fold the plastic wrap over one side of the butter and begin to roll it tightly, creating a uniform tube shape. Twist the ends to seal.

Place the rolled compound butter in the refrigerator for at least one hour to firm up.

Experiment with other ingredients like ginger, basil, cilantro, coriander seeds, jalapeño, lime zest, smoked paprika, or chives to create different compound butter flavors.