Garlic Butter

1 lb of butter, the whole box of 4 sticks, or if you can find it as a brick
4-9 cloves of garlic, depends on how much you love garlic.
1 teaspoon of coarse salt or sea salt
plastic wrap



Let the butter sit until it reaches room temperature, before the oil is running out of the packaging that's too warm. Unwrap and place in a bowl.
Smash the garlic and remove the skin. Finely chop with the salt, the salt will season and help chop and bring out moisture. After chopping smash the garlic with the side of your knife and drag it across the cutting board, re-gather and chop then smash again, kind of making a lumpy paste out of it. If it doesn't happen that easily for you, its ok it takes some time to get it down its not dire for it to be a paste. Put into the bowl with the softened butter and stir or use a mixer on low until its combined. Lay out a large piece of plastic wrap about 6-7 inches or so. Take a spatula and scrap the butter mix out onto the plastic wrap. Form a square of the butter in the wrap and refrigerate. Ready to use right away if needed, or if you want it in a square to use when you are ready.
I like to add fresh chopped basil and oregano and use on a italian bread for toast. You can also add onion powder too.