Garlic Butter
Garlic Butter
Ingredients
- 1 cup unsalted butter, softened
- 8 garlic, cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
Instructions
- 1
In a small saucepan or skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook gently for 10-12 minutes, stirring occasionally, until the garlic is very soft, fragrant, and lightly golden. Be careful not to burn it; the goal is to mellow its flavor and make it spreadable.
⏱️ 12 min
- 2
Remove the garlic from the heat and let it cool for a few minutes until it's just warm.
⏱️ 3 min
- 3
In a medium bowl, combine the softened unsalted butter, the cooled cooked garlic, chopped fresh parsley, chopped fresh chives, lemon juice, salt, and black pepper.
⏱️ 3 min
- 4
Using a fork or a rubber spatula, thoroughly mix all the ingredients until well combined and the garlic is evenly distributed throughout the butter. You can also use a hand mixer on low speed for a smoother consistency.
⏱️ 5 min
- 5
Taste the garlic butter and adjust seasoning (salt, pepper, or lemon juice) as needed.
⏱️ 2 min
- 6
Transfer the garlic butter to an airtight container or roll it into a log using parchment paper or plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld and the butter to firm up.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter
- 1 cup unsalted butter, softened
- 8 garlic, cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
Instructions
- 1
In a small saucepan or skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook gently for 10-12 minutes, stirring occasionally, until the garlic is very soft, fragrant, and lightly golden. Be careful not to burn it; the goal is to mellow its flavor and make it spreadable.
⏱️ 12 min - 2
Remove the garlic from the heat and let it cool for a few minutes until it's just warm.
⏱️ 3 min - 3
In a medium bowl, combine the softened unsalted butter, the cooled cooked garlic, chopped fresh parsley, chopped fresh chives, lemon juice, salt, and black pepper.
⏱️ 3 min - 4
Using a fork or a rubber spatula, thoroughly mix all the ingredients until well combined and the garlic is evenly distributed throughout the butter. You can also use a hand mixer on low speed for a smoother consistency.
⏱️ 5 min - 5
Taste the garlic butter and adjust seasoning (salt, pepper, or lemon juice) as needed.
⏱️ 2 min - 6
Transfer the garlic butter to an airtight container or roll it into a log using parchment paper or plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld and the butter to firm up.