|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It may seem mysterious, but garlic butter is a type of compound butter, which is simply butter with other ingredients added to it.
Garlic butter is the key ingredient in garlic bread, but it can also be used to add flavor to seafood, steaks, vegetables, and pasta. Drizzle it warm over beer-steamed shrimp, mashed potatoes, or roasted asparagus. For a steakhouse experience, shape your garlic butter into a log, refrigerate it, and cut off a thick coin to top your sirloin. It's also delicious drizzled over egg noodles, with a grating of Parmesan.
This simple recipe combines salted butter with minced garlic. If you use unsalted butter, be sure to season the butter with a pinch of salt before making this recipe. Although you can substitute jarred garlic or garlic powder in this recipe, if you do, the complexity of flavor will be a mere shadow of what it would be otherwise. (If you prefer your butter less garlicky, just use 1 fresh clove to start.) Alternatively, you can also follow the recipe variation below for roasted garlic butter, which has a sweeter, nuttier flavor.
This ratio of butter to garlic is ideal when making garlic bread, but if you plan on using it to add flavor to meat, fish, or vegetables, you may want to increase the amount of butter to mellow out the intensity of the garlic. You can technically use the garlic butter "raw" or cold, but its flavors bloom the best when served over warm food.
- 1/4 cup (1/2 stick) salted butter (softened)
- 1 to 2 large cloves garlic (crushed and minced)
- Optional: chopped parsley
Gather the ingredients.
Using a whisk, beat the softened butter until smooth. Blend in the garlic until incorporated, about 1 minute.
If adding parsley, mix in parsley now.
If making garlic bread, spread the garlic butter on French or Italian bread before baking. To use on steak, seafood, fish, or vegetables, place a dollop on top of the cooked dish. Otherwise, transfer the butter to a ramekin and refrigerate, or form it into logs using parchment paper or plastic wrap. Serve and enjoy.
- Roasted Garlic Butter: Following this recipe for roasted garlic, add half a bulb of roasted garlic (about 4 to 6 cloves) to 1/2 stick of butter. Roasted garlic is sweet, so you can use more of it without the butter seeming overly garlicky. Blend per the above directions.
- Garlic and Parsley Butter: Purée the garlic butter with 1/4 to 1/2 cup of chopped fresh parsley. Add about 3/4 teaspoon of salt (less if using salted butter) and 1/4 teaspoon of freshly ground black pepper.
- Lemon, Garlic, and Parsley Butter: Purée the garlic butter with 1/3 cup of chopped fresh parsley, 2 tablespoons of fresh lemon juice, 1 teaspoon of kosher salt (less if using salted butter), and 1/4 teaspoon of crushed black pepper. If desired, add 1 to 2 tablespoons of minced shallot.
- Extra Virgin Olive Oil Variation: Instead of 4 tablespoons of butter, use half butter and half extra-virgin olive oil; beat along with the crushed garlic.
How to Use Garlic Butter
This garlic butter is perfect for use in garlic bread.
- Heat the garlic butter in a saucepan over medium-low heat for about 3 minutes.
- Split a large 12 1/2-ounce loaf of crusty Italian or French bread in half and place it on a baking sheet, cut-side up. Place the bread under the broiler on high until it is toasted and golden brown, about 2 minutes. Watch carefully.
- Generously brush the bread with the garlic butter mixture and sprinkle with 1/2 teaspoon of salt and 1 tablespoon chopped fresh parsley.
- If desired, sprinkle with a few tablespoons of grated Parmesan cheese. Return the bread to the broiler for 30 seconds to 1 minute. Remove, cut into wedges, and enjoy.