Stable Garlic Butter Sauce
Stable Garlic Butter Sauce
Ingredients
- 1 block unsalted butter
- 1 head garlic, minced
- 1/4 cup water, to 1/2 cup
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- pepper, to taste
Instructions
- 1
Place a pan on the stove over medium heat. Add a portion of the 1 block of unsalted butter to the pan and melt it.
⏱️ 2 min
- 2
Once the butter is melted and bubbling, add the minced garlic from 1 head of garlic to the pan. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
⏱️ 2 min
- 3
Pour 1/4 to 1/2 cup water into the pan with the garlic and melted butter. Whisk vigorously to emulsify the mixture. Start with 1/4 cup and add more if needed to achieve a smooth consistency.
⏱️ 2 min
- 4
Begin adding cold butter (from the remaining 1 block of unsalted butter) in approximately one tablespoon-sized portions, one at a time. After each addition of cold butter, whisk continuously until it is fully incorporated and the sauce is stabilized. Continue this process until the desired consistency and amount of butter from the block is incorporated.
⏱️ 3 min
- 5
Add 2 tablespoons of chopped fresh parsley to the sauce. Whisk to combine.
⏱️ 1 min
- 6
Season the sauce with salt and pepper, to taste. Whisk again to ensure seasonings are well distributed.
⏱️ 1 min
- 7
The stable garlic butter sauce can be used right away. For storage, transfer to an airtight container and refrigerate for up to 7 days, or freeze in an ice cube tray for up to 3 months.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Stable Garlic Butter Sauce
- 1 block unsalted butter
- 1 head garlic, minced
- 1/4 cup water, to 1/2 cup
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- pepper, to taste
Instructions
- 1
Place a pan on the stove over medium heat. Add a portion of the 1 block of unsalted butter to the pan and melt it.
⏱️ 2 min - 2
Once the butter is melted and bubbling, add the minced garlic from 1 head of garlic to the pan. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
⏱️ 2 min - 3
Pour 1/4 to 1/2 cup water into the pan with the garlic and melted butter. Whisk vigorously to emulsify the mixture. Start with 1/4 cup and add more if needed to achieve a smooth consistency.
⏱️ 2 min - 4
Begin adding cold butter (from the remaining 1 block of unsalted butter) in approximately one tablespoon-sized portions, one at a time. After each addition of cold butter, whisk continuously until it is fully incorporated and the sauce is stabilized. Continue this process until the desired consistency and amount of butter from the block is incorporated.
⏱️ 3 min - 5
Add 2 tablespoons of chopped fresh parsley to the sauce. Whisk to combine.
⏱️ 1 min - 6
Season the sauce with salt and pepper, to taste. Whisk again to ensure seasonings are well distributed.
⏱️ 1 min - 7
The stable garlic butter sauce can be used right away. For storage, transfer to an airtight container and refrigerate for up to 7 days, or freeze in an ice cube tray for up to 3 months.
⏱️ 4 min