Garlic Butter Recipe

I made an Easy Garlic Butter with just four ingredients and a tiny unexpected twist that pairs with bread, steak and vegetables.

I never thought something so simple could make me stop mid-bite, but this garlic butter does that. Soft unsalted butter and bright garlic cloves team up into this addicting spread that somehow makes toast, steak and roasted veg taste like the best part of dinner.

Folks call similar things Garlic Olive Oil Spread or even Whipped Butter Spread, and yeah, that tells you it’s versatile. I like how it sits at the edge of rich and bright, like it’s hiding a secret.

Try it when you want something small to feel like a moment, you wont ever honestly regret it.

Ingredients

• Rich in saturated fats and vitamin A, gives creamy, mellow richness, use sparingly
• Low calorie, antibacterial allicin, pungent savory kick, may boost immune system
• Bright, herbaceous note, provides vitamin C K and some fiber, freshens overall
• No calories, pure sodium that amplifies flavors, too much raises blood pressure

Ingredient Quantities

• 1/2 cup (113 g) unsalted butter, softened
• 3 garlic cloves, minced (about 1 tbsp)
• 2 tablespoons fresh flat leaf parsley, finely chopped
• 1/4 teaspoon fine sea salt

How to Make this

1. Cut 1/2 cup (113 g) unsalted butter into cubes and let it sit at room temp about 30 minutes so it softens, or if you’re in a rush zap it in the microwave for 5 second bursts until just soft but not melted.

2. Mince 3 garlic cloves very fine, or grate them on a microplane for a smoother, less chunky bite.

3. Finely chop 2 tablespoons fresh flat leaf parsley, remove big stems so it mixes nice.

4. Put the softened butter, minced garlic, chopped parsley and 1/4 teaspoon fine sea salt in a bowl.

5. Use a fork to mash and mix everything together until homogenous and creamy, scraping the sides, or pulse 5 to 8 times in a food processor for a perfectly smooth compound butter.

6. Taste a tiny bit and adjust salt if needed, remember garlic can mellow when chilled so don’t over salt.

7. For neat storage roll the butter into a log on parchment paper, twist ends tight and refrigerate at least 1 hour to firm up; you can also press into a small jar if you prefer loose butter.

8. To serve slice rounds for bread, put a pat on hot steak so it melts, or toss spoonfuls with steamed or roasted vegetables about 1 to 2 minutes before they’re done so they glaze nicely.

9. Store refrigerated up to 2 weeks or freeze up to 3 months; if frozen slice the log while cold so you can grab single servings fast.

Equipment Needed

1. Measuring cup or kitchen scale (for 1/2 cup / 113 g butter)
2. Paring knife (for cutting butter and trimming parsley stems)
3. Cutting board
4. Microplane or garlic press (or a small grater)
5. Small mixing bowl
6. Fork or small spatula (for mashing and mixing)
7. Food processor (optional, for super smooth compound butter)
8. Parchment paper or plastic wrap and a jar for shaping and storing

FAQ

Garlic Butter Recipe Substitutions and Variations

• Unsalted butter → Vegan buttery spread (use 1:1), ghee (1:1, richer), or extra virgin olive oil (use same volume but it’ll be looser so better as a sauce than a spread)
• Garlic cloves → Roasted garlic for a milder sweeter taste (2–3 roasted cloves), or garlic powder (about 1 teaspoon to replace the 3 fresh cloves)
• Fresh flat leaf parsley → Fresh chives, basil, or cilantro (swap equal amounts for a different herb note), or dried parsley (use 2 teaspoons dried to replace 2 tablespoons fresh)
• Fine sea salt → Table salt (use about half the volume, so ~1/8 teaspoon), or kosher salt (use about double the volume, ~1/2 teaspoon, then taste and adjust)

Pro Tips

1) If raw garlic bites at you, mash the minced garlic with the salt and let it sit 5 to 10 minutes before mixing with the butter. The salt draws out the juice and tames the sharpness so it wont hit you like garlic breath city.

2) For a silkier, spreadable texture grate the butter cold on a box grater or use a pastry cutter to mix instead of overworking it by hand. You get more even distribution of garlic and parsley and it stays light not greasy.

3) Dry the parsley really well on paper towels then chop with a sharp knife, dont bruise it. A little lemon zest (not juice) brightens the flavor and helps the herbs keep their color.

4) Want deeper savory notes try adding roasted garlic instead of raw, or stir in a tiny bit (like 1/4 tsp) of anchovy paste or a pinch of smoked paprika for oomph. These wont make it weird, they just make it taste expensive.