Garlic Butter Recipe
- Published
- 4 comments
My homemade garlic butter is loaded with fresh garlic, parsley, and chives whipped into creamy unsalted butter. I make it in under 15 minutes and it is the perfect way to add instant flavor to any dish.
I am big into flavored butter because it is such a quick and easy way to add more flavor and balance to a dish. Once you have a batch of this in your freezer, you will reach for it constantly. If you are the same way, then you have to try my roasted garlic butter or my delicious compound butter.
Garlic Butter
Garlic butter is an accompaniment of whipped butter with garlic and seasonings that has been used in kitchens for centuries. It is rooted in French cuisine where flavored butters, known as beurres composés, were used to finish dishes and add richness. The concept is simple but the impact on flavor is significant.
While this butter is meant to be garlic forward, I took the liberty of adding some fresh parsley and chives for color and a subtle addition of flavor. The key to getting this right is cooking the garlic in butter over low heat just until fragrant, then whipping it into softened butter with a stand mixer until light and fluffy. I whip the butter on high speed for 5 to 7 minutes, which gives it that restaurant quality texture.
You can absolutely customize it by adding other herbs, citrus zest, or even a pinch of red pepper flakes. I always keep a batch in the freezer and pull it out whenever I need it.
Ingredients and Substitutions
This garlic butter starts with just a few things, but the technique of whipping the butter is what gives it the smooth and spreadable texture.
- Butter – I always use unsalted butter in my cooking and baking so I can control the sodium content. You will need 2 sticks of softened butter plus 2 tablespoons of cold butter for cooking the garlic.
- Garlic – Fresh garlic cloves are best for this recipe. You can substitute 2 teaspoons of garlic powder or granules if needed.
- Herbs – I add minced fresh Italian flat leaf parsley and chives for color and flavor. These are optional but I highly recommend them.
- Seasonings – Coarse salt and fresh cracked pepper to taste.
How to Make Garlic Butter
Add garlic and butter: I add two tablespoons of cold butter to a medium sized sauté pan and immediately add the garlic before turning the heat to low medium. This gives the butter more time to melt without the garlic directly touching the hot pan.
Cook: I cook it just until fragrant, which only takes 30 to 45 seconds, and then set it aside to cool slightly.
Whip the butter: I add the 2 sticks of softened butter to a stand mixer with the paddle attachment and mix on high speed for 5 to 7 minutes until the butter becomes light and fluffy.
Combine everything: I turn the speed to low and add the cooked garlic with all the melted butter from the pan, then the parsley, chives, salt, and pepper. I mix on medium speed just until combined.
Taste and adjust: I taste the butter and adjust the seasonings. Then I serve it immediately or store it for later.
Chef Tip + Notes
The biggest mistake people make with garlic butter is overcooking the garlic. If the garlic turns brown, it becomes bitter and there is no coming back from that. I add the garlic to the butter while it is still cold and then turn on the heat. This gives me full control over the cooking process and ensures the garlic is perfectly cooked every single time. As soon as you can smell it, it is done.
- Use it from frozen: You can pull this garlic butter straight from the freezer and add it directly to whatever you are cooking. No need to thaw it first.
- Add acid: A squeeze of lemon juice or a splash of vinegar will brighten the butter and add another layer of flavor.
- Stand mixer vs hand mixer: A stand mixer gives you the best results, but an electric hand mixer works too. Just make sure you whip it long enough to get that light, fluffy texture.
- Customize it: Try adding lemon zest, red pepper flakes, sun dried tomatoes, or different fresh herbs to make your own version.
Serving Suggestions
I spread this garlic butter on homemade garlic bread and it is the first thing to go at every dinner. My wife puts a slice of this butter on top of her grilled pork chops right when it comes off the grill, and watching it melt down into the meat is something else. It is also incredible on grilled lobster tails or tossed with fresh pasta.
For holidays, I set out a dish of this butter at the table with warm sourdough bread and let everyone help themselves. My daughter likes to spread it on dinner rolls, and honestly it makes even the simplest bread taste like it came from a restaurant. I also melt a tablespoon of it over roasted garlic mashed potatoes for double the garlic flavor.
Make-Ahead and Storage
Make-Ahead: I make this garlic butter up to several days ahead of time. Keep it in the refrigerator or freezer until ready to use.
How to Store: Cover and keep in the refrigerator for 7 days. Cover and freeze for up to 6 months.
More Butter Recipes
Garlic Butter Recipe
Ingredients
- 2 tablespoons cold unsalted butter
- 6 finely grated garlic cloves
- 2 sticks softened unsalted butter
- 2 tablespoons minced fresh Italian flat leaf parsley
- 1 tablespoons minced fresh chives
- coarse salt and fresh cracked pepper to taste
Instructions
- Add two tablespoons of unsalted butter to a medium-sized sauté pan.
- Immediately add the garlic to the butter and then turn the heat to low-medium. Doing this process will give the butter more time as it will not directly touch the hot pan. This garlic needs to be perfectly cooked.
- Once the garlic touches the pan and the butter has melted, cook the garlic, stirring with a spoon just until it’s fragrant, which only takes 30 to 45 seconds. Set it to the side to cool slightly.
- Next, add the 2 sticks of softened butter to a stand mixer with the paddle attachment and mix on high speed for 5 to 7 minutes or until the butter becomes light and fluffy.
- Turn the speed to low and add in the cooked garlic and any melted butter from the pan, the parsley, chives, salt, and pepper.
- Mix on medium speed just until combined. Taste it and adjust any seasonings.
- Serve or store the butter.
YOUR GARLIC BUTTER, BEST EVER
Awesome! Glad you enjoyed the recipe!
So very delicious on vegetables.
I freeze it in a roll and slice what I want. Great garlic bread.
Excellent!