Cream butter in small bowl using a fork or electric mixer. 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 thin rounds.
Can be stored a couple days in the refrigerator or it can be frozen for several weeks.
Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled steak or on top a baked potato.
Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel – gives garlic a milder, smoother flavor. Learn more about how to make compound butter.