For an easy garlic butter, gather 2 sticks of unsalted butter, 4 cloves of garlic, 1 tablespoon of parsley and a 1/2 teaspoon of quality salt. Mix all the contents together in an electric mixer or food processor, and then allow the compound to chill before serving.
First remove the butter from the refrigerator and let it sit, allowing it to achieve room temperature. Next, mince the garlic, chop the parsley finely, and set both of them aside. Once the butter is ready, place all of the ingredients together in the food processor, and begin beating them together. Continue to blend everything for several minutes, mixing until the butter achieves a telltale fluffiness that signals it's ready.
Take a preferred plastic wrap and lay out a sizable piece on a convenient, clean surface. Unhook the mixing bowl from the food processor and transfer the garlic butter from inside it to the center of the plastic wrap. Next, start rolling the plastic wrap cylindrically, keeping the butter from squeezing out of either end. Once it is rolled, twist the remaining plastic wrap at each end so that the entire thing resembles a sausage in its casing. Refrigerate the butter for as long as it takes to become cold and solid. It is then ready to use.
Compound butters, such as garlic butter, also freeze well.