Garlic Butter
This simple garlic butter is rich, savory, and ready in about 10 minutes. Spread it on bread, melt it over vegetables, toss it with pasta, or keep a small tub in the fridge for quick weeknight flavor.
Total
10 min
Servings
Makes about 1 cup, or 16 tablespoons
Level
Easy
Garlic butter is one of those small kitchen staples that makes everyday food feel more finished. A spoonful can turn plain toast, steamed vegetables, baked potatoes, rice, or grilled meat into something warm and flavorful.
This version uses softened butter, fresh garlic, parsley, lemon juice, salt, and black pepper. The lemon is optional, but it helps balance the richness and keeps the butter from tasting flat.
You can use it right away, chill it for later, or roll it into a log and slice off rounds as needed. It is easy to adjust, so start with the recipe, then make it more garlicky, herby, or spicy if you like.
01What you'll need
Ingredients
8 items · Makes about 1 cup, or 16 tablespoons
- 1 cup unsalted butter, softened to room temperature
- 4 medium garlic cloves, finely grated or minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon fresh lemon juice, optional
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 2 tablespoons finely grated Parmesan cheese
02How to make it
Step-by-step
1. Soften the butter
Place the butter in a mixing bowl and let it sit at room temperature until it is soft enough to press easily with a spoon. Do not melt it. Soft butter mixes evenly and gives the garlic butter a smooth, spreadable texture.
2. Prepare the garlic
Peel the garlic cloves. Finely grate them on a microplane or mince them very small with a knife. Smaller pieces spread through the butter better and give a more even garlic flavor.
3. Chop the parsley
Finely chop the parsley leaves. A fine chop helps the herbs blend into the butter instead of clumping in one place. If the parsley is wet, pat it dry first so it does not make the butter watery.
4. Mix the base
Add the garlic, parsley, lemon juice, salt, and black pepper to the softened butter. Use a fork or small spatula to mash and stir until everything is evenly combined.
5. Taste and adjust
Spread a little garlic butter on a cracker or small piece of bread and taste it. Add more salt, pepper, lemon juice, or garlic if needed. If you are adding red pepper flakes or Parmesan, mix them in now.
6. Use or shape the butter
Use the garlic butter right away, or shape it for storage. To make a log, spoon the butter onto a piece of parchment paper, roll it into a cylinder, and twist the ends closed.
7. Chill before slicing
Refrigerate the butter for at least 30 minutes if you want neat slices. Once firm, cut it into rounds and place them on hot bread, vegetables, potatoes, steak, chicken, fish, or pasta.
03From our kitchen
Cook's tips
- Make-ahead: Garlic butter can be made 3 to 5 days ahead and kept in the fridge. The flavor gets stronger as it sits, so taste before adding extra garlic.
- Storage: Store in an airtight container in the refrigerator for up to 1 week. Use a clean knife each time so crumbs or moisture do not get into the butter.
- Freezing: Freeze garlic butter for up to 3 months. Roll it into a log, wrap it well, and slice off pieces as needed. You can also freeze it in an ice cube tray for small portions.
- Butter swap: Salted butter works, but reduce the added salt at first. Taste and add more only if needed.
- Herb swaps: Try chives, basil, dill, thyme, or rosemary. Use tender herbs fresh, and chop stronger herbs like rosemary very finely.
- No fresh garlic: Use 1 teaspoon garlic powder in place of the fresh garlic. The flavor will be milder and less sharp, but still useful for quick garlic bread or vegetables.
Cook's note
Raw garlic becomes stronger as it sits in butter. If you want a softer, sweeter flavor, gently cook the minced garlic in 1 tablespoon of the butter over low heat for 1 to 2 minutes, then cool it completely before mixing it into the remaining softened butter.
04Frequently asked
Questions & answers
Can I use melted butter instead of softened butter?
Yes, if you plan to drizzle it right away. For a spreadable garlic butter, use softened butter, not melted. Melted butter can separate as it cools and will not hold the same creamy texture.
How do I use garlic butter for garlic bread?
Spread it on sliced bread or a split baguette. Bake at 375°F for 8 to 10 minutes, or until hot and lightly crisp at the edges. For a browned top, broil for 1 to 2 minutes, watching closely.
Can I make this garlic butter dairy-free?
Yes. Use a good-quality plant-based butter stick instead of dairy butter. Avoid very soft tub spreads if possible, because they can make the garlic butter loose and oily.
Why does my garlic butter taste too sharp?
Fresh raw garlic can taste strong, especially after chilling. Add more softened butter to mellow it, or use cooked garlic next time. A small squeeze of lemon can also help balance the flavor.
Can I use roasted garlic?
Yes. Mash 4 to 6 roasted garlic cloves into the butter instead of raw garlic. Roasted garlic tastes sweeter and softer, so you may want to add a small pinch more salt or pepper.
05Keep cooking
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