This garlic-and-herb-flecked butter is essential to the Thanksgiving Turkey recipe courtesy of Chef Grant Achatz of Michelin-starred Alinea. But don't stop there, consider it your new secret weapon for flavorful steaks, chicken, or fish as well.
While this can be made on demand when the occasion calls for it, we recommend making a batch and storing in the fridge for up to 3 days, or in the freezer for up to 3 months. You never know when a protein will need a little extra flavor—or you just want your toast to be a little more delectable. And since this recipe calls for a full pound of butter, feel free to reduce to fit your needs.
Note: This recipe was developed using Diamond Crystal kosher salt. If using Morton’s, reduce salt by half.
Meet your secret weapon for flavorful, juicy proteins.
Use a Chef Knife to roughly chop garlic. Add to bowl of a food processor and pulse to chop. Add butter and pulse to combine.
Add sage, thyme, garlic, salt, and pepper and pulse until herbs are evenly distributed. Alternatively, add all ingredients to a medium bowl and use a spoon or spatula to combine.
Transfer to an airtight container and store in fridge for up to 3 days or roll into a log wrapped in parchment or plastic wrap, and freeze for up to 3 months.