Yield: Yields 1/2 cup.
Chartreuse is a French herbal liqueur produced by monks. It’s optional in this recipe, but it adds a lovely floral note to the rich, garlicky butter.
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.
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Very lovely and tasty garlic-rosemary butter.
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