Simple Garlic Butter
Directions
- 1Mix all of the ingredients together in a bowl.
- 2Alternatively, spoon the mixed butter out into a fat sausage shape (2.5cm or 1” in diameter) on a long piece of clingfilm.
- 3Wrap the butter in the clingfilm and roll it on the countertop to get an even sausage shape.
- 4Place in the refrigerator to firm up.
- 5Unwrap and slice into discs when ready to serve.
Ingredients
- 120 g unsalted butter softened, or use salted butter, but just add ½ tsp salt instead of 1 tsp
- 1 tsp salt
- 3 cloves garlic peeled and minced
- 2 tsp dried parsley
Equipment
bowlclingfilm
Tips
- If using salted butter, reduce the amount of salt by half.
- You can use the garlic butter straight after mixing if you don’t need to store it and want it soft.
- To make ahead and have round discs, spoon the butter into a fat sausage shape on clingfilm, roll, and refrigerate until firm.
- The garlic butter will last for two weeks covered in the fridge.
- Consider adding chilli flakes for a kick, curry powder and cumin for potatoes or chicken, or cold smoke the butter for a chefy touch.
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