Garlic Herb Compound Butter
Make garlic confit: Put the garlic in a small saucepan and pour in enough oil to cover.
Heat the oil over medium heat until small bubbles begin to rise to the surface, about 3 minutes.
Reduce the heat to the lowest setting and gently cook the garlic, not allowing it to boil until completely soft, about 45 minutes. Remove the garlic with a slotted spoon and cool. Reserve the garlic oil.
Heat a generous film of grapeseed oil in a non-stick skillet over medium heat.
Add the shallots, season lightly with salt and saute, stirring constantly for about 1 minute. Reduce the heat to low, season lightly with pepper and stir from time to time until the shallots are tender and caramelized, about 5 minutes.
Line a plate with a paper towel. Drain the shallots and cool to room temperature.
Put the garlic in a bowl and mash with a silicone spatula until almost smooth. Stir in the shallots, herbs and salt and pepper to taste.
Break up the butter and put it into a second larger bowl. Mash the butter with a wooden spoon until creamy. Stir in the garlic-shallot mixture. Taste and adjust the seasoning. The butter can be shaped into a log and rolled in plastic wrap twisting the ends to seal. Refrigerate.