Description
Homemade Garlic Butter feels super luxurious, but it is quick and easy to make at home! My easy garlic butter recipe has a sneaky trick: precooking some of the garlic in the butter, which lets you pack as much garlic flavour into the butter without an overwhelming raw garlic taste. Use this homemade garlic butter for bread, steak, potatoes - whatever takes your fancy. It feels like such a treat to have in the fridge!
Ingredients
'Cooked' garlic portion
- 30g salted butter, cold from the fridge is fine
- 30g garlic, freshly crushed or grated on a microplane
Garlic Butter
- 150 salted butter, softened
- 5g garlic, freshly crushed or grated on a microplane
- Big pinch of flaky sea salt (optional but I love the salt flakes)
- Chopped herbs such as chives to taste, optional
Instructions
- Place the 30g measure of butter in a very small saucepan. Add the 30g measure of garlic, and cook, stirring frequently, over low to medium heat, until the butter melts and the mixture begins to bubble slightly, 1-2 minutes. You do not want this mixture to brown. Remove from the heat and allow to cool to room temperature - if you need to speed this up you can spread it onto a plate.
- Place the 150g measure of butter, 5g measure of garlic and salt into a medium bowl. Add the cooled garlic and butter mixture and mix to combine with a spatula.
- Store in an airtight container in the fridge or spread onto a piece of plastic wrap and roll up into a sausage, twisting the plastic wrap at the ends.
- Store in the fridge for up to 3 weeks or freeze for a few months.
Notes
No surprises here but the main flavour of this is garlic, so you want to use fresh garlic - this is not the place to use the stuff from the jar. Fresh is the only way here! I either use my garlic press or grate it on a microplane. My favourite garlic press is called the garject and you can put garlic in it with the peel on which is so helpful.
If you want just a regular herb butter without the garlic, use my herb compound butter recipe.