|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.|
Garlic butter is the key ingredient in garlic bread, but it can also be used to add flavor to seafood, steaks, vegetables, and pasta. Although you can purchase pre-made garlic butter, it is easy to make at home and better tasting. This simple recipe combines salted butter with minced garlic and some chopped parsley if you like.
When making garlic bread, the ratio of butter to garlic in this recipe is ideal, but if you plan on using the compound butter 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 when served warm. Drizzle it 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 the meat. It's also delicious drizzled over egg noodles with a grating of Parmesan.
Gather the ingredients.
Using a whisk, beat the softened butter until smooth. Blend in the garlic until incorporated, about 1 minute.
Mix in the parsley if using.
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, or form it into logs using parchment paper or plastic wrap, and refrigerate. Serve and enjoy.
- Roasted Garlic Butter: 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 recipe's 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 chopped fresh parsley, 2 tablespoons fresh lemon juice, 1 teaspoon 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/Butter: Instead of 4 tablespoons of butter, use half butter and half extra-virgin olive oil; beat along with the crushed garlic.
How to Store Garlic Butter
The compound butter can be kept in the refrigerator, well wrapped, for up to 2 weeks. For longer storage, wrap tightly in plastic wrap and place in the freezer where it will last up to a year.
- If you use unsalted butter, be sure to season it with a pinch of salt before making this recipe.
- Although you can substitute jarred garlic or garlic powder in this recipe, the complexity of flavor will be a mere shadow of what it would be if you used fresh.
- If you prefer your butter less garlicky, use just 1 fresh clove of garlic to start.
How to Use Garlic Butter for 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.