Garlic butter is a mixture of butter, garlic, and an aromatic herb, which should always be fresh to infuse the mixture with its full aroma. This time, we’ve chosen oregano, although we sometimes opt for parsley—always the flat-leaf variety, which has much more flavor than the curly-leaf kind.
This recipe is as easy as blending all the ingredients together. To ensure the garlic blends well, we like to press or finely chop it first.
The amount of garlic in this recipe is a matter of personal preference: two cloves will give the butter a pleasant garlicky flavor, but if you’re a fan, you can use three.
This will also depend on the size of the cloves. In any case, you can taste the blended mixture and then decide whether to add another clove, chopping it first so it blends in properly.
Regarding the type of butter to use, you can use salted butter and then it will not be necessary to add more salt. If the one you have at home is unsalted butter, it will be enough to add a little since this butter should be slightly salty.
Garlic butter can be kept in the refrigerator for a few days, although to make it last longer, it is best to store it in the freezer and cut slices as needed.
To enjoy it, it’s wonderful spread directly on toast or used for grilling meats, over vegetables… You’re sure to find many uses for it. One of our favorite ways to use it is to make slits in a baguette, insert thin slices of garlic butter into the slits, and bake it for a few minutes. We guarantee it will disappear in no time!
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How to Use Garlic Butter?
Once you’ve made it, you can store it in an airtight container and it will keep perfectly in the refrigerator (and the freezer!); that way you’ll have it ready to use whenever you want. Luigi Bormioli glass jars are ideal for this.
And if making garlic butter is incredibly easy, using it is even simpler. You can enjoy it as is and also use it to enhance some of your dishes. Here are a few ideas (and you’ll come up with many more once you start using it):
- It’s delicious spread on a slice of bread for breakfast, just like you would with your regular butter.
- It’s a fantastic option to accompany toast or rusks at your tapas dinners—enjoy it on its own or as a base to place, for example, some smoked cod on.
- For garlic bread: spread garlic butter on slices of day-old bread and bake them while you’re turning on the oven. It’s that easy to make garlic bread at home that’s just as delicious as the best pizzeria’s.
- To cook with it (for meats, fish, and vegetables):
- Use it instead of oil to sear beef tenderloins on your grill or cast iron skillet.
- Use it in your non-stick frying pan with hake fillets. When the butter has melted and starts to bubble, place the fish in the pan so it absorbs the butter and cook until done.
- It’s ideal for sautéing mushrooms or onion rings.
- It’s also great for roasting vegetables—carrots or corn on the cob, as well as potatoes. For hasselback potatoes, brush them with garlic butter, place a little more butter on each potato, and bake.
- For grilled prawns or langoustines, substitute garlic butter for the oil and you’ll see what a richer flavor it gives them.
- To add to creams and vegetable purees: just before blending, add a knob of garlic butter to mashed potatoes or any cream of vegetable soup to enhance its flavor.
- For pasta: once you plate the pasta while it’s still hot, place a few pieces of garlic butter on top, stir until melted, and enjoy.
How to Make Garlic Butter?
Ingredients
| Ingredient | Amount |
|---|---|
| Butter | 100 g |
| Garlic cloves | 3 |
| Parsley (sprigs) | 2 |
| Salt | To taste |
| Black pepper | To taste |
Steps to Follow
- The first step in making this garlic butter recipe is to peel the garlic cloves and chop them very finely. Next, place them in a mortar and pestle and crush them until you obtain a thick, consistent paste.
On the other hand, wash the parsley, drain it, and with the help of a knife, chop it into small pieces. - Once the garlic is well crushed, add salt to taste, chopped parsley, and a touch of black pepper. Crush again with a mortar and pestle so the flavors of all the ingredients blend together.
Please note that we have added parsley to the mixture, but you can also use other types of aromatic herbs instead, such as rosemary, thyme, oregano, basil, etc. - Butter straight from the refrigerator is a bit hard and difficult to work with in recipes. Therefore, we recommend that you first warm the butter in the microwave for a few seconds, or melt it over a double boiler. To do this, simply place the butter in a saucepan and then place that saucepan inside a larger one containing a little water. Wait until the butter melts.
- Once the butter has melted, pour it into a bowl and add the garlic and herb mixture you prepared earlier. Stir well with a spoon or spatula to combine all the ingredients and give the butter that final garlic flavor we’re looking for.
- Next, place a piece of cling film on the kitchen counter and carefully pour the prepared garlic butter mixture onto it. Make sure it’s concentrated in the center, as the idea is to roll the cling film into a cylinder shape so the butter is compact inside.
Once you have achieved this, let it rest at room temperature for approximately 1 hour; after this time, put it in the refrigerator and keep it there until you are ready to serve or consume it. - This garlic-flavored butter is perfect for adding to your special recipes or simply enjoying spread on warm toast. We hope you like it!
Video Guide 📺
Notes
You can use store-bought butter or you can make it yourself at home.
Garlic butter allows for endless variations simply by changing the seasonings. Substitute parsley with herbes de Provence, oregano, thyme, sweet or hot paprika, various peppercorns, or curry powder. One of the most delicious combinations is with rosemary and basil.
In any garlic butter recipe, you can vary the amount of garlic to your liking, but it’s important to keep in mind that the high fat content of butter affects the final flavor. Some of the garlic’s aromatic molecules (the most volatile ones) are trapped by the fat and aren’t fully appreciated. So, if we significantly reduce the amount of garlic, the butter will be mildly flavored, but it won’t provide that extra touch we want to give our dishes.
It’s precisely the high fat content of butter that allows it to be preserved for several days. Ideally, you should prepare only what you’ll use for a week. If you want to make a larger quantity, you can freeze it; this way it will last much longer (around 2 months), or you can vacuum-seal it and store it in the refrigerator or freezer.
With all these options, you can prepare a varied selection of salted butters to accompany cheeses, cured meats, and smoked delicacies. You’ll surprise your guests!
Nutritional Facts
Estimated Nutrition (for garlic butter made with 100 g butter + garlic + parsley)
These values are approximate and will vary based on the butter brand and how much salt you add.
| Nutrition | Per 1 tbsp (14 g) | Per 100 g |
|---|---|---|
| Calories | ~100 kcal | ~720 kcal |
| Total Fat | ~11 g | ~81 g |
| Saturated Fat | ~7 g | ~51 g |
| Carbohydrates | ~0 g | ~1 g |
| Sugar | ~0 g | ~1 g |
| Protein | ~0 g | ~1 g |
| Sodium | Varies (depends on salted/added salt) | Varies |
FAQs
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, you may not need to add extra salt—just taste and adjust at the end.
How long does garlic butter last?
In the refrigerator, it keeps well for a few days. For longer storage, freeze it and slice off what you need (it can last around 2 months in the freezer).
Do I have to use parsley?
No. Parsley is classic, but you can swap it with oregano, rosemary, thyme, basil, or other herbs you like.
Why does the garlic taste milder than expected sometimes?
Butter is high in fat, and some of garlic’s aromatic compounds get “held back” by the fat. If you reduce the garlic too much, the flavor can turn very mild.
What’s the easiest way to shape it?
Cling film works best: pour the mixture in the center, roll into a tight cylinder, then chill until firm.
Conclusion
Garlic butter is one of those simple kitchen basics that instantly upgrades meals. Mix butter with garlic and fresh herbs, season it lightly, and you’ve got something that works on toast, meats, fish, vegetables, soups, and pasta. Make a small batch for the week—or freeze a larger roll and slice as needed whenever you want a quick hit of rich, garlicky flavor.
