Keep a homemade batch of this garlic butter in your freezer so you always have it on hand. Perfect for on top of a grilled steak, to baste a roast or to infuse your grilled lobster.
Mash together the softened butter and finely chopped garlic until well combined.
Lay a sheet of plastic wrap, add the butter to the centre and roll into a tight log, using the plastic wrap to help shape the butter. Refrigerate for 1 hour to firm up.
Slice and use as a compound butter for steaks, seafood, grilled breads etc.
To store longer, store the slices of garlic butter on layered sheets of baking paper or cling wrap in a container, in the freezer, so you always have it on hand.
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