Garlic Butter

Garlic Butter

Softened butter mashed with roasted garlic, herbs, and a pinch of salt.

Total 40 min Makes 16 oz Calories 204/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This compound butter blends minced garlic and fresh herbs into softened butter for a rich, savory spread. It melts beautifully over steak, vegetables, or warm crusty bread, and keeps well in the fridge or freezer for quick flavor whenever you need it.

Ingredients

  • 2 cups unsalted butter, softened
  • 8 cloves garlic, minced
  • 3 tablespoons fresh parsley, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest

Method

  1. In a small bowl, let the butter sit at room temperature until fully softened, about 30 minutes.

  2. Add the minced garlic, chopped parsley, salt, pepper, and lemon zest to the softened butter.

  3. Mash and mix with a fork or spatula until the garlic and herbs are evenly distributed throughout the butter.

  4. Scrape the butter onto a sheet of plastic wrap or parchment paper and shape into a log about 1.5 inches thick.

  5. Twist the ends of the wrap to seal and refrigerate the log until firm, at least 1 hour.

Rate this recipe

★ 3.9 (1)

Garlic Butter

This compound butter blends minced garlic and fresh herbs into softened butter for a rich, savory spread. It melts beautifully over steak, vegetables, or warm crusty bread, and keeps well in the fridge or freezer for quick flavor whenever you need it.

40 min 16 oz 204 cal

Ingredients

  • 2 cups unsalted butter, softened
  • 8 cloves garlic, minced
  • 3 tablespoons fresh parsley, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest

Method

  1. 1

    In a small bowl, let the butter sit at room temperature until fully softened, about 30 minutes.

  2. 2

    Add the minced garlic, chopped parsley, salt, pepper, and lemon zest to the softened butter.

  3. 3

    Mash and mix with a fork or spatula until the garlic and herbs are evenly distributed throughout the butter.

  4. 4

    Scrape the butter onto a sheet of plastic wrap or parchment paper and shape into a log about 1.5 inches thick.

  5. 5

    Twist the ends of the wrap to seal and refrigerate the log until firm, at least 1 hour.