Garlic and grilling go together like smoke and fire. I like to tuck disks of this garlicky butter into hamburgers; they will ooze when you take a bite. It is also delicious brushed on grilled bread, shellfish, fish steaks of all sorts, lamb and beef kebabs--in short, just about anything.
Place the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy. Alternatively, you can do the beating in a mixer or food processor.
Lay a 12-inch-square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
Roll it up into a cylinder, tiwsting the ends to compact the butter.
Chill the butter in the refrigerator or freezer until firm.
The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices.
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