Compound Butter - Joelle Naude

Ingredients:

2 finely chopped cloves garlic

125g salted butter

1 teaspoon finely chopped thyme

1teaspoon finely chopped parsley

Method:

Melt 50g of the butter over a low heat, add garlic.

Let remaining butter soften at room temperature.

Cook the garlic for a few minutes, don't allow the garlic to brown.

Pour the cooked garlic over the room temperature butter and add herbs. 

Spoon the compound butter onto a sheet of cling wrap and roll into a sausage shape.

Refrigerate till butter hardens.

Serve on steak or vegetables.

Will last in the fridge for about a week.