Chive & Parsley Compound Butter

 I do love a good steak, and what's a steak without that side of compound butter to provide that extra flavor?  This recipe is a keeper and one you'll use again and again.

1 cup (2 sticks) butter, room temperature

1 clove of minced garlic

1 Tbsp finely chopped fresh chives

2 tsp finely chopped fresh thyme leaves

1 Tbsp finely chopped fresh flat-leaf parsley leaves

1 tsp coarse salt

Generous pinch of freshly ground black pepper

Stir together all ingredients in a medium bowl with a flexible spatula until well combined.

Place the butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log.  Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets.  Wrap parchment around butter, then twist end to seal and tie with twine.

Refrigerate until firm, about an hour.