Quick Homemade Garlic Butter (Print Version)
# Ingredients:
01 -
8 tablespoons (1 stick) unsalted butter, softened to room temperature
02 -
3 to 4 cloves garlic, finely chopped (about 1 tablespoon)
03 -
4 sprigs fresh parsley, leaves finely chopped (about 2 teaspoons)
04 -
1 teaspoon kosher salt
# Instructions:
01 -
Leave the stick of butter in a small bowl at room temperature until softened. For a quicker method, try grating the cold butter on the large holes of a box grater.
02 -
Finely chop the garlic cloves until you have about a tablespoon. Remove the leaves from the parsley sprigs and finely chop until you have around 2 teaspoons. Add the chopped garlic, parsley, and kosher salt to the softened butter, then smash and stir everything together until well combined.
03 -
If saving for later, spoon the garlic butter lengthwise onto a sheet of plastic wrap. Roll it up tightly, then twist the ends (like a candy wrapper). Roll the log on your counter to create a uniform shape. Either tie knots in the plastic wrap ends or secure with kitchen twine. Refrigerate or freeze until needed - if frozen, thaw overnight before using. To serve, simply slice into rounds.
# Notes:
01 -
This versatile garlic butter can be used to make delicious garlic bread, topped on steaks, tossed with pasta, or melted over vegetables.
02 -
The butter will keep in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.