The first thing to do is gather your ingredients. Make sure the butter is at room temperature. It should be soft enough to blend easily. I usually take it out of the fridge an hour before I begin. Chop the herbs finely. You want those vibrant green flecks to elevate the butter visually.

In a mixing bowl, add the softened butter. You can use a spatula or a whisk to beat it slightly, making it creamy. Then turn your attention to the garlic. Mince the cloves as finely as possible. The smaller, the better. When you mix it into the butter, you want those bits to be evenly distributed, so every bite is bursting with flavor.

Now, add the garlic granules, chopped fresh herbs, Worcestershire sauce (or soy sauce), thyme leaves, lemon zest (if using), and Dijon mustard into the bowl. Give it a good mix. The colors should blend, creating a delightful green and yellow hue. The smell? Oh, let me tell you — it’s incredible!

Don’t forget to season your butter. Sprinkle in some salt and freshly cracked black pepper. Taste your mixture and adjust if necessary. Not everyone loves the same saltiness or pepper level, so trust your palate.

Once you’re satisfied with the flavor, it’s time to shape the butter. Spoon the mixture onto a piece of parchment paper. Using the paper, roll it into a log shape, twisting the ends to secure it. Place it in the refrigerator to firm up. I usually let it chill for a few hours or even overnight. This enhances the flavors.

When ready to serve, slice your garlic herb butter and place it on warm bread, grilled veggies, or even atop your favorite steak. The butter will melt beautifully, soaking into whatever it touches. Your guests will be begging for the recipe!