For vegetables, steaks, chops, chicken, fish, shellfish, snails, and bread. Blanched garlic has a sweeter, milder flavor than raw garlic.
In a small bowl, cream with a fork or wooden spoon:
      4 tablespoons unsalted butter (preferably unsalted), softened
Gradually stir in:
      1 to 3 cloves garlic, boiled in water to cover for 5 to 6 minutes and mashed to a paste, or garlic left raw and mashed to a paste with salt
      1 teaspoon minced fresh herbs, such as oregano, marjoram, basil, chervil, parsley , or a combination (optional)
      Salt and ground white pepper to taste
Roll the mixture into a cylinder in a piece of wax or parchment paper, plastic wrap, or aluminum foil (or shape as desired), and refrigerate or freeze until firm enough to slice. Or refrigerate in a small bowl or ramekin and spoon on just before serving.