A milder, more interesting form of garlic butter but with the same uses—traditionally for snails.
In a small bowl, cream with a fork or wooden spoon:
      4 tablespoons butter (preferably unsalted), softened
Gradually stir in:
      2 tablespoons minced shallots or scallions (white part only)
      1 to 2 cloves garlic, mashed to a paste with 1/2 teaspoon salt
      1 tablespoon minced fresh parsley
      1 tablespoon fresh lemon juice (optional)
      1 tablespoon minced celery (optional)
      Salt and ground black 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.