Garlic Butter

Garlic Butter
1/4 cup salted butter (or use unsalted and season with salt as desired)
3 cloves garlic
6-8 black peppercorns
1/4 - 1/2 teaspoon dried rosemary

Leave the butter at room temperature briefly to soften.
Finely mince the garlic cloves. Then use the back of a spoon to mash it up until softened and no longer crunchy.
Crush the peppercorns with the back of a knife. 
Beat the butter in a small bowl until pliable. Add in the garlic, peppercorns, and rosemary. Beat until combined. Taste and adjust - if it isn't garlicky enough for you, add more garlic. Add more pepper or rosemary if desired. Salted butter should provide enough salt, but add a touch more if you wish.

The butter is now ready, but I recommend transferring it to another serving dish for presentation. I pressed a flour design into my butter. Alternatively, if really soft the butter may be piped with a pastry bag into rosettes, or the butter can be scooped with a melon baller. The butter can be stored in the refrigerator for at least a week. It is best served at room temperature, but will readily melt if spread onto warm bread. Use the amunt of butter for the amount of garlic butter needed, and adjust seasonings accordingly. This butter is excellent for making garlic bread, spread on any type of rolls, or even to season and cook meats. Homemade garlic butter is so easy to make - and better-tasting and better for you than commercially produced varities.