Simple Garlic Butter Recipe With Variations

Garlic Butter
The Spruce
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 8 servings
Ratings (71)

Use this garlic butter to make garlic bread or use the butter on seafood, steaks, fish, or vegetables.

To make garlic bread with a loaf of French or Italian bread, use half of the butter and 2 cloves of crushed and minced garlic (or more).

What You'll Need

  • 1/2 cup butter (softened)
  • 1 or 2  large cloves ​garlic (crushed and minced)

How to Make It

  1. Beat 1/2 cup butter; blend in garlic.
  2. Spread on bread for garlic bread or use on seafood, fish, or vegetables.

Garlic Bread

  1. Make half a recipe of the garlic butter, but use 2 to 4 cloves of crushed garlic.
  2. Heat the butter and garlic in a saucepan over medium-low heat for about 3 minutes.
  3. Split a large loaf of crusty bread in half and place it on a baking sheet, cut side up.  Place the bread under the broiler until it is toasted and golden brown.
  1. Generously brush the bread with the garlic butter mixture and sprinkle with some chopped fresh parsley, if desired.
  2. If desired, after brushing the toasted bread with garlic butter, sprinkle it with a few tablespoons of grated Parmesan cheese; return the bread to the oven for 30 seconds to 1 minute.


  • Garlic and Parsley Butter: Puree the garlic butter with 1/4 to 1/2 cup of chopped fresh parsley. Add about 3/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
  • Lemon, Garlic, Parsley Butter: Puree the garlic butter with 1/3 cup of chopped fresh parsley, 2 tablespoons of fresh lemon juice, 1 teaspoon of kosher salt, and 1/4 teaspoon of crushed black pepper. If desired, add 1 to 2 tablespoons of minced shallot. 
  • Use half extra virgin olive oil and half butter; beat with the crushed garlic. 


Nutritional Guidelines (per serving)
Calories 127
Total Fat 12 g
Saturated Fat 7 g
Unsaturated Fat 3 g
Cholesterol 31 mg
Sodium 4 mg
Carbohydrates 6 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)