Ingredients :

• Butter — The base, so get a decent one. Salted if you want to simplify, unsalted if you prefer to dose it yourself. The essential: it must be softened at room temperature, not melted. Melted butter gives an oily, grainy texture that doesn’t hold. Softened butter mixes into a smooth cream.
• Fresh garlic — Fresh, always — garlic powder has no place here. Two medium cloves are the right balance between presence and discretion. For something milder and almost sweet, roast a whole head of garlic in the oven at 200°C for 40 minutes: you’ll get a confit puree to incorporate directly.
• Flat-leaf parsley — Not the curly kind. Flat-leaf has much more flavor and a bright green color that stands out sharply against the butter. Chop it coarsely, not into green powder — you should still see the pieces.
• Chives — They bring a very discreet, somewhat spring-like onion note. If you don’t have any, a finely chopped shallot works. But chives stay fresher and lighter.