2 lbs. of unsalted butter softened to room temperature
3 very finely minced shallots
10-12 cloves of garlic, peeled and minced (not pressed, please)
1/8 cup of dry vermouth
4 generous pinches of coarse salt or more to taste (I stop at 4)
Several grinds of black pepper, the fresher the better
1 large bunch of fresh parsley, washed, spun dry, stems removed and finely chopped. I put it in a clean dish towel after chopping and wring it completely dry
How to make it
Honestly, these amounts are by "eye" and adjusted to taste.
Soften butter and add the other ingredients.
You can process this in the food processor, but I like to beat it with a wooden spoon in my old stainless steel nesting bowl.
Something soul-satisfying in beating it into a lucious soft spreadable butter.
To keep in more manageable portions, I have reserved an ice cube tray (labeled garlic butter only) that I fill with a generous dollop of butter in each depression and freeze it tightly wrapped. Then it is very easy to pop out what I need later.