¼cupfresh herbschopped (I used a mix of parsley and basil; use only soft, leafy herbs for best results)
Using a hand mixer on medium-high speed, beat butter with minced garlic, lemon zest, Worcestershire sauce, garlic powder, salt and pepper in a medium mixing bowl until creamy.
Add chopped herbs and mix on low speed until combined - do not overmix or herbs will end up too crushed.
Place a large piece of plastic wrap on counter. Spread compound butter in middle, creating a log sized about 8×1½ inches. Wrap plastic wrap around butter, rolling it up to create a "sausage" shape. Twist ends, then chill in refrigerator for at least 1 hour before unwrapping and slicing to serve.
Garlic: I mostly use fresh garlic for this recipe, but roasted garlic is very delicious, too. You can also use just garlic powder if you don’t have fresh/want a more mild garlic flavor in your compound butter.
Garlic amount: If your garlic cloves are large, consider using just one. Fresh garlic can be a little difficult to predict, and in can increase in strength as the butter sits in the fridge. Keep this in mind and adjust the amount you add accordingly to suit your personal preferences.
Soften butter: Make sure to use softened butter for this recipe, it yields a much smoother and more evenly seasoned result. If your butter is still chilled and you need to make the recipe ASAP, rinse a mixing bowl with hot water and invert it over the unwrapped butter. It should be soft within 5-10 minutes.