Garlic Butter Recipe

Butter: Unsalted and softened, this forms the creamy base of the recipe.

Garlic: Freshly minced, it provides a robust and aromatic flavor.

Parsley: Chopped fresh, it adds a touch of color and a fresh, herbaceous taste.

Salt: Enhances the flavors and balances the richness of the butter.

When mincing garlic, use the flat side of a chef's knife to crush each clove before chopping. This not only makes peeling easier but also releases more of the garlic's natural oils, enhancing the flavor of your garlic butter.

• softened unsalted butter - Substitute with olive oil: Olive oil provides a similar richness and can be used to create a garlic spread, though it will be more liquid in consistency.

• softened unsalted butter - Substitute with coconut oil: Coconut oil can mimic the texture of butter when solidified and adds a subtle, unique flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the texture of fresh garlic. Use about ⅛ teaspoon per clove.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor and can be minced to replace garlic in a pinch.

• chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, vibrant flavor similar to parsley, though it has a slightly different taste profile.

• chopped parsley - Substitute with dried parsley: Dried parsley can be used if fresh is unavailable, though it will have a less vibrant flavor. Use about 1 teaspoon of dried parsley for every tablespoon of fresh.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture and a different color to the mixture.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content and flavor.

• To keep your garlic butter fresh and flavorful, store it in an airtight container. This prevents it from absorbing any unwanted odors from your fridge.
• For short-term storage, place the container in the refrigerator. Your garlic butter will stay fresh for up to two weeks.
• If you want to enjoy your garlic butter over a longer period, freezing is a fantastic option.
• To freeze, shape the garlic butter into a log using parchment paper. This makes it easy to slice off portions as needed.
• Wrap the log tightly in plastic wrap, then place it in a freezer-safe bag or container. This double layer of protection helps maintain its rich flavor.
• Label the container with the date to keep track of its freshness. Frozen garlic butter can last up to three months.
• When you're ready to use it, simply slice off the desired amount and let it thaw in the refrigerator or at room temperature.
• For a quick thaw, you can also microwave a slice on low power for a few seconds, but be careful not to melt it.
• Consider portioning the garlic butter into ice cube trays before freezing. This way, you can pop out individual servings as needed for cooking or spreading on bread.
• Always use clean utensils to scoop out the garlic butter to avoid contamination and extend its shelf life.

• Stovetop Method:

  1. Place a small saucepan over low heat.
  2. Add the garlic butter to the pan.
  3. Stir occasionally until the butter is melted and the garlic is fragrant.
  4. Use immediately over vegetables, meat, or bread.

• Microwave Method:

  1. Place the garlic butter in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate.
  3. Microwave on low power for 10-15 seconds.
  4. Stir and check the consistency. Repeat if necessary until fully melted.

• Oven Method:

  1. Preheat your oven to 200°F (93°C).
  2. Place the garlic butter in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 5-10 minutes, or until the butter is melted and warm.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the garlic butter to the bowl.
  4. Stir occasionally until the butter is melted and smooth.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Spatula: A flexible tool used to scrape down the sides of the mixing bowl and ensure all ingredients are well incorporated.

• Garlic press: A tool to mince the garlic cloves finely and evenly.

• Measuring spoons: Used to measure out the precise amount of salt and parsley.

• Knife: A sharp tool for chopping the parsley finely.

• Cutting board: A surface to chop the parsley and garlic on.

• Container: A storage container to transfer the garlic butter into for refrigeration.

• Plastic wrap: Used to cover the container to keep the garlic butter fresh in the refrigerator.

Use pre-minced garlic: Save time by using pre-minced garlic from the store instead of mincing fresh cloves.

Soften butter quickly: Cut the butter into small pieces to soften it faster, or use a microwave on low power for a few seconds.

Batch preparation: Make a larger batch of garlic butter and freeze it in portions for future use.

Chop parsley efficiently: Use kitchen scissors to quickly chop parsley directly into the bowl.

Mix with a food processor: Use a food processor to combine all ingredients quickly and evenly.