Garlic Butter

Yield: about 1/4 cup

Ingredients:

• 1/4 cup butter, salted, room temperature
• 1/2 teaspoon fresh oregano leaves, chopped
• 2 teaspoons garlic, chopped
• 2 teaspoons Pecorino Romano, grated
• 2 teaspoons garlic powder
• 1 teaspoons extra-virginolive oil
• 1 teaspoon oregano, dried
• 1 teaspoon parsley, flat-leaf
• 1/4 teaspoon onion powder

Directions:

1. In a mixer, whip the butter for about 3 minutes.
2. Fold in the remaining ingredients.
3. Keep refrigerated for up to a month.