Wash the fresh parsley and thyme thoroughly under cold running water to remove any dirt, grit, or debris. Allow any sediment to settle to the bottom of your bowl or sink. Gently lift out the herbs and transfer them to paper towels or a clean kitchen towel. Pat them completely dry-excess moisture will make your Malones butter recipe watery and affect its texture.

Remove the parsley leaves from their stems and bunch them together on your cutting board. Use a sharp chef’s knife to finely chop the parsley with a rocking motion. For the thyme, hold the top of each stem and slide your fingers downward to strip off the delicate leaves. Peel and finely mince the garlic cloves until you achieve a paste-like consistency-this ensures even distribution throughout the butter.

Place your softened unsalted butter in a medium mixing bowl. The butter should be pliable but not melted-room temperature is key for proper incorporation. Add the chopped parsley, minced garlic, and thyme leaves. Using a rubber spatula or wooden spoon, fold and press the ingredients together, working the mixture until all herbs are evenly distributed throughout. The butter should remain soft and spreadable but hold its shape.

Sprinkle kosher salt over the butter mixture, starting conservatively with about 1/2 teaspoon. Add several grinds of freshly ground black pepper. Mix thoroughly, then taste a small amount on your finger or a piece of bread. Adjust the seasoning gradually-remember, you can always add more salt and pepper, but you can’t take it away. The Malones butter should taste boldly seasoned since it will be used as a topping.

Tear off a sheet of plastic wrap or parchment paper approximately 12 inches long and lay it flat on your counter. Spoon the herb butter mixture into a rough log shape along the center of the wrap, leaving space on both sides. Fold one side of the wrap over the butter, then use the edge of the wrap to help shape and compress the mixture into a uniform cylinder about 1.5-2 inches in diameter. Roll it up tightly, twisting both ends like a candy wrapper to seal. If the shape isn’t perfect, unwrap and reshape-the flavor will be delicious regardless!

Transfer your wrapped Malones butter recipe to the refrigerator and chill for at least 1 hour until completely firm. This allows the flavors to meld together while the butter solidifies into sliceable rounds. For advance preparation, refrigerate for up to one week or freeze for up to three months.

When ready to serve, unwrap the chilled butter log and use a sharp knife to slice it into rounds approximately 1/4 to 1/2 inch thick. Place a slice on hot grilled steak, chicken breast, fish fillets, or roasted vegetables immediately after cooking. Watch as the Malones butter for bread or proteins melts into a flavorful, aromatic sauce that transforms ordinary dishes into restaurant-quality meals.