Alternatively, spoon the mixed butter out into a fat sausage shape (2.5cm or 1” in diameter) on a long piece of clingfilm.
Wrap the butter in the clingfilm and roll it on the countertop to get an even sausage shape. Place in the refrigerator to firm up.
Unwrap and slice into discs when ready to serve.
Video
Notes
Using the garlic butter right away?You can use the garlic butter straight after the mixing step if you don't need to store it.Use right away if you want the butter to be soft (i.e if you’re spreading it on bread to make garlic bread).Can I make it ahead?Absolutely, this simple garlic butter was made to be prepared ahead, just keep it covered in the fridge and it will last for two weeks.Use right from the fridge if you want it firm, or leave, covered on the countertop for an hour, if you want it softer.Ingredient swapsChilli flakes, try adding some chilli flakes for a bit of a kickCurry Powder, a teaspoon added to the butter along with some cumin would be so good on potatoes or chicken Smoked butter, if you have a smoking gun you can cold smoke the butter to add a seriously chefy touch Nutritional information is per serving. This recipe serves 8.