Need recipe for garlic herb butter

Does anyone have a good reciped for garlic herb butter?  I had this on some chicken at Bob Evans the other night and want to try and make it here.  Thanks, Lori

I found these:  http://answers.yahoo.com/question/index?qid=20080715193605AA wwmxb

I make garlic herb butter using a variety of spices.   It just depends on what I will be doing with it. 

Thanks so much for the link.  I wonder if you have to use the fresh garlic or if you can use chopped garlic in jar?

You could use the chopped garlic in a jar but it may effect the taste since many times that is packed in oil.

hmmm ok....didn't think about that.  Just don't have a garlic press.

Just take the garlic out of the jar and put it on a cutting board or mortar and pestle.  Sprinkle the salt that you would put in the recipe on the garlic and then start rubbing it with the wide flat side of a knife.  You will make a garlic paste this way. 

Okay, here's your next step....embrace fresh garlic!!  Not only is it fabulous to cook with, be it fresh and chopped or roasted, it's also my favorite homeopathic remedy for chasing away cold and flu (swallow a clove like a pill when you just feel it coming on). Just keep a clove at home all the time.  You'll be amazed at how many uses you find for it.

For the record, hubby and I are at odds about this all the time.  He insists on keeping a jar of garlic in the fridge, and I refuse to use it because it just doesn't taste right (what Red said about the oil).   IMO, the jar stuff limits the use.  You can slice it real thin to fry it up crispy or even thinner so it just dissolves in the pan.  You can chop the heck out of it to a nice mush, or use that press (that I hardly ever use, btw, but you gotta have one - they're cheap). 

Recipe? 
I just start mixing stuff together until I like how it tastes.

i agree with Val - and you don't need a press either.  just use a chef's knife and press it with the flat side before you chop it up.  if you're making it for bread - sprinkle some parmesan on it too.

You could always roast the garlic in the oven with a little olive oil and then smu**** with a fork.  I have a press, but when I roast garlic, I prefer to smu****

I actually made garlic butter just last night!  I let a stick of butter sit out until it came to room temp and then mashed it up with a fork.  I took 6 cloves of garlic and ran them through my press into a different small bowl.  I put about 1/2 a teaspoon of lemon juice and 1/4 teaspoon of salt (no real measurements, just eyeballed it) into the garlic and mixed it up.  The lemon juice helps keep the garlic from turning brown from what I've read.  Then I mixed the garlic with the butter and plopped it in the fridge.

I plan on cooking with this (steaks in particular), so I left out the parm cheese.  If you put the cheese in it, the cheese starts to burn and smoke.  If it was just for some sourdough garlic bread, I'd have put some cheese in it.  I usually use the Trader Joe's 4 cheese blend with the Asiago, Parm, and two others I'm blanking on at the moment.