Start off by letting your salted butter sit at room temperature for about 30 minutes. You want it soft enough to mix easily but not melted. Trust me, this simple step makes all the difference.

While your butter is softening, finely mince the garlic cloves. I suggest using fresh garlic here; it brings unmatched flavor compared to garlic powder.

In a mixing bowl, combine the softened butter with the minced garlic. Then, add in the chopped parsley, chopped chives, and the freshly squeezed lemon juice. If you're using lemon zest, include it now. It’s time to bring it all together!

Sprinkle in some kosher salt and freshly ground black pepper. If you enjoy a bit of heat, toss in the red pepper flakes as well. Use a spatula or wooden spoon to mix everything together until it’s well-incorporated.

Once you've achieved a smooth consistency, transfer your garlic butter to an airtight container. You could use a small jar, a Tupperware, or even roll it into a log using parchment paper, if you prefer.

For the best texture and flavor, place your garlic butter in the refrigerator for at least an hour. This allows the flavors to meld together beautifully. If time allows, letting it rest overnight would enhance the taste even more.