Chimichurri style compound butter Recipe (with Video)

Preparing the Compound Butter
1. In a mixing bowl, combine the soft butter, a pinch of salt, and a dash of pepper. Mix until smooth and well incorporated.
2. Gradually add the red wine vinegar to the butter mixture, starting with 1 teaspoon and adjusting to taste. Mix thoroughly.
3. Incorporate the finely chopped fresh parsley into the butter mixture, ensuring an even distribution.
4. Add the minced garlic and finely chopped oregano to the bowl. Mix well until all the ingredients are evenly combined.
5. For an extra flavor boost, you can add a pinch of MSG to the mixture. Adjust the amount based on your preference.
Rolling and Chilling the Compound Butter
1. Place the compound butter onto a piece of parchment paper or plastic wrap. Roll it into a log shape, twisting the ends to secure.
2. Refrigerate the compound butter log for at least 1 hour, or until it's firm and ready to use.
Serving the Compound Butter
1. Slice the chilled compound butter and serve it on top of grilled meats, vegetables, or freshly baked bread.