Garlic Butter Recipe
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.
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.
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.
Make-Ahead: You can make this up to several days ahead of time. Keep it in the refrigerator or freezer until you ready to use it.
How to Store: Cover and keep in the refrigerator for 7 days. Cover and freeze for up to 6 months.
Nutrition
Calories: 31kcalCarbohydrates: 1gProtein: 0.2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 1mgPotassium: 17mgFiber: 0.1gSugar: 0.04gVitamin A: 194IUVitamin C: 2mgCalcium: 7mgIron: 0.1mg