Simple Garlic Butter

10 mins
Serves 8
https://www.kitchensanctuary.com/simple-garlic-butter/

Directions

  1. 1Mix all of the ingredients together in a bowl.
  2. 2Mix all of the ingredients together in a bowl.
  3. 3Mix all of the ingredients together in a bowl.
  4. 4Alternatively, spoon the mixed butter out into a fat sausage shape (2.5cm or 1” in diameter) on a long piece of clingfilm.
  5. 5Alternatively, spoon the mixed butter out into a fat sausage shape (2.5cm or 1” in diameter) on a long piece of clingfilm.
  6. 6Alternatively, spoon the mixed butter out into a fat sausage shape (2.5cm or 1” in diameter) on a long piece of clingfilm.
  7. 7Wrap the butter in the clingfilm and roll it on the countertop to get an even sausage shape.
  8. 8Wrap the butter in the clingfilm and roll it on the countertop to get an even sausage shape.
  9. 9Wrap the butter in the clingfilm and roll it on the countertop to get an even sausage shape.
  10. 10Place in the refrigerator to firm up.
  11. 11Place in the refrigerator to firm up.
  12. 12Place in the refrigerator to firm up.
  13. 13Unwrap and slice into discs when ready to serve.
  14. 14Unwrap and slice into discs when ready to serve.
  15. 15Unwrap 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
  • 120 g unsalted butter softened, or use salted butter, but just add ½ tsp salt instead of 1 tsp
  • 120 g unsalted butter softened, or use salted butter, but just add ½ tsp salt instead of 1 tsp
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 3 cloves garlic peeled and minced
  • 3 cloves garlic peeled and minced
  • 3 cloves garlic peeled and minced
  • 2 tsp dried parsley
  • 2 tsp dried parsley
  • 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.