Using a stand mixer with the whisk attachment, whip butter and garlic on low speed for a few seconds then whip it on medium until light and fluffy.
Slowly drizzle in the olive oil. That's it. Easy right?
Now what happens if you don't have a stand mixer? No worries. I lived without one for the majority of my life. You can use a good old fashioned WHISK and some muscle.
Use your creativity to blend in some herbs if you are in the mood.
The garlic butter stores well in the fridge for 1 week but I know you will probably slather it on everything over the next 7 days.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/11/19/butternut-squash-fettucine-with-pan-seared-salmon-and-mushrooms/