Cream butter in small bowl using a fork or electric mixer.
Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel -gives garlic a milder, smoother flavor.
Gradually blend in other ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.
This compound butter is a nice accompaniment to grilled steaks. Season steaks with salt and pepper and place on pre-heated grill. Cook until desired doneness. Place 1 Tablespoon on each steak and serve.
Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks. Learn more about how to make compound butter.
