From Mother’s notebook · Personally tested adaptation

Garlic Butter

Ingredients

1 cup unsalted butter, softened
2 small garlic cloves, finely minced
1 Tbsp fresh chives, finely chopped
2 Tbsp fresh parsley, minced
2–3 tsp lemon juice

Directions

Let the unsalted butter soften at room temperature just until it can be stirred easily. Do not melt it.
Peel and finely mince the garlic cloves. Chop the fresh chives and parsley.
Put the softened butter, garlic, chives, parsley, and 2 teaspoons of lemon juice into a small bowl.
Mix thoroughly until the herbs and garlic are evenly distributed. Taste and add the third teaspoon of lemon juice if desired.
Serve immediately as a soft spread, or transfer to a covered container and refrigerate until needed. Allow chilled butter to soften briefly for spreading.

Family notebook notes

The original handwritten page says “Garlic Butter” and lists 1 cup salted butter, 2 small garlic cloves, 1 tablespoon fresh chives, 2 tablespoons minced fresh parsley, and 2–3 teaspoons lemon juice. The original direction is simply “Combine all ingredients in a small bowl.” The page has a blue X across it, but the daughter has personally made the recipe and reports it is very good, using unsalted butter instead of salted. That is the version published above.

Storage

Because this contains fresh garlic and herbs, keep refrigerated at 40°F (4°C) or below, use within 4 days, or freeze promptly for longer storage. Do not leave garlic butter at room temperature for extended periods or store it as a shelf-stable garlic-in-oil preparation.