Please don’t stick to the amounts I am giving you in these recipes. Vary them according to your taste and to the produce on offer. For example parsley might be difficult to find in rural India. If you like coriander, you can substitute the parsley with coriander. Otherwise use only garlic.
Remove the butter from the fridge at least half an hour before preparing the garlic butter. It needs to be at room temperature to blend easily. Chop the parsley finely or use a blender if you prefer. Clean the garlic and chop it finely (with a blender or a garlic press). Combine all the ingredients with the butter and fill into a container with a tight closing lid. Garlic butter will remain fresh for up to a couple of weeks stored in the fridge.