GARLIC BUTTER (beurre d’ail for broiled or boiled fish, steaks, hamburgers, lamb chops, boiled potatoes, canapes, sauce and soup enrichments)
½ cup (1 stick) unsalted butter at room temperature
2 to 3 cloves garlic, peeled
salt and pepper
1 to 2 tablespoons minced parsley or mixed green herbs (optional)
1. Force garlic cloves through a garlic press into a small bowl with the butter and mix thoroughly.
2. Season to taste with salt, pepper and optional herbs.
from Julia Child, Mastering the Art of French Cooking, Volume I