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