Preparation

• Peel the garlic cloves, halve them lengthwise, remove the germs (the sprout in the center of each clove), and coarsely chop the cloves. Sprinkle with 1 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a smooth paste. You should have about 2 tsp. garlic paste.

  Transfer the garlic paste to a small bowl. Add the lemon juice, Chartreuse (if using), and rosemary. Stir to combine. Add the butter and mash together with a fork until completely incorporated. Season to taste with salt and pepper.

  Use immediately or use parchment, waxed paper, or plastic wrap to shape the garlic butter into a log, twisting the ends as if it were a sausage. Refrigerate until ready to use. The butter will keep in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.

• Melt and use as a sauce for grilled meats and fish.
• Spread on sourdough bread and top with roast beef for a tasty sandwich.
• Toss with steamed vegetables.
• Mix into freshly cooked rice or pasta.
• Garnish a hot baked potato.
• Melt and toss with bread cubes and then toast to make croutons.