1 quart heavy cream
1 tsp salt
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1 tbs fresh parsley, chopped
2 tbs garlic, minced
1 tsp olive oil
Add oil and minced garlic to a pan on medium high heat and cook until fragrant. Set aside to let cool.
Pour heavy cream into stand mixture bowl and whisk on low speed. As cream begins to thicken, gradually turn up the speed. Whip until a solid mass forms and the liquid separates from the solid.
Shape butter into a ball and save the buttermilk for future recipes. Rinse butter in cold water, making sure to squeeze excess buttermilk from butter. Repeat until the butter rinses clearly.
Place butter into a bowl and add salt, fresh herbs, and garlic. Mix well.
Scoop compound butter on cling wrap and roll into a log (optional). Place butter in the fridge for at least one hour.