Step 1: Ensure butter is softened. Take the unsalted butter out of the refrigerator at least 30-60 minutes before starting, allowing it to come to room temperature. This is crucial for easy mixing.
Step 2: Prepare aromatics. Finely mince the garlic cloves and chop all fresh herbs (parsley, chives, and dill, if using). The finer the chop, the more evenly they will distribute in the vodka butter.
Step 3: Combine ingredients. In a medium mixing bowl, add the softened butter, minced garlic, chopped fresh herbs, sea salt, and black pepper. Start with 1 tablespoon of vodka.
Step 4: Mix thoroughly. Using a sturdy spatula or a wooden spoon, mix all ingredients until well combined and homogenous. Ensure no streaks of butter or pockets of unmixed herbs remain. If you desire a slightly stronger vodka essence or a smoother consistency, add the second tablespoon of vodka and mix again.
Step 5: Shape the vodka butter. Lay out a piece of parchment paper or plastic wrap on a clean surface. Transfer the mixed butter onto the center of the paper. Using the paper, shape the butter into a log about 1.5 to 2 inches in diameter.
Step 6: Chill and firm. Roll the parchment paper tightly around the butter log, twisting the ends to seal it securely. Place the log in the refrigerator for at least 2 hours, or until it is firm enough to slice easily. This allows the flavors to meld beautifully and the butter to hold its shape. Store in the refrigerator for up to 2 weeks, or freeze for longer use.