Just finished making Melissa Clark’s recipe for an herb butter (compound) now in the freezer to slice for future use. I microplaned one large clove of garlic – was going to use two but one resulted in a lot of very fine garlic. Spread it over room temp butter and mixed it together along with some shakes of truffle salt. Chopped up fresh thyme, rosemary and parsley leaves. Mixed the green herbs with the garlic butter, put it all on a piece of plastic wrap and formed it into a medium sized roll. Placed the wrapped log of herb butter into the freezer. Voila!