Garlic Butter Recipe
This easy garlic butter recipe whips up in minutes, blending creamy grass-fed butter with fresh garlic and herbs for a versatile homemade condiment that elevates everything from crusty bread to grilled veggies.
I’ve been making this garlic butter since my kids were little—there’s something about that heady aroma of garlic mingling with rich butter that just turns ordinary meals into cozy family feasts. What makes this flavored butter special? First, it’s all fresh ingredients—no preservatives, no mystery additives—so you know exactly what’s on your table. Second, it’s packed with the natural benefits of garlic: allicin, which may support your immune system, and plenty of antioxidants. Third, you can whip it up in under ten minutes, then refrigerate or freeze it for months of easy flavor boosts. Whether you’re gearing up for holiday dinner rolls, grilling season, or a simple weeknight pasta, this garlic butter recipe delivers a buttery sauce that’s as comforting as grandma’s hugs and as lively as a summer garden party.
Why You’ll Love This Recipe
• Ready in under 10 minutes—no cooking needed.
• Uses pantry staples: butter, garlic, herbs.
• Customizable: swap herbs, spices, even add cheese.
• Perfect as a condiment, spread, or butter sauce.
• Makes a thoughtful gift in mason jars.
• Preservative-free and budget-friendly.
• Freezes beautifully—always have flavored butter on hand.
• Elevates steak, seafood, veggies, and more.
Ingredients
• 1 cup (2 sticks) unsalted grass-fed butter, room temperature (Kerrygold recommended)
• 4 cloves garlic, finely minced (substitute 2 tsp jarred garlic in a pinch)
• 2 tablespoons fresh parsley, chopped (or 1 tbsp dried)
• 1 teaspoon lemon zest (from 1 small lemon)
• ½ teaspoon kosher salt (adjust if using salted butter)
• ¼ teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional, for a little heat)
Tips: Let butter soften at room temp for 30 minutes so it whips smoothly. Choose plump, firm garlic bulbs—avoid any that feel sprouted or soft.
Directions
1. In a medium bowl, add softened butter and minced garlic. Use a fork or small whisk to mash them together until you see faint streaks disappear—this ensures the garlic oils fully blend in.
2. Sprinkle in chopped parsley, lemon zest, salt, pepper, and red pepper flakes. Stir gently but thoroughly, scraping the sides so every bit of butter gets flavored.
3. Scoop the mixture onto a sheet of plastic wrap or parchment paper. Shape into a log about 1½ inches in diameter by rolling and twisting the ends—think homemade butter stick.
4. Chill in the fridge for at least 30 minutes, until the log firms up. (Tip: Pop it in the freezer for 10–15 minutes if you’re impatient like me.)
5. Slice into rounds when ready to use, or wrap the log tightly and store whole for slicing later.
Servings & Timing
Yield: Makes about 1 cup of flavored butter (8–10 servings).
Prep Time: 10 minutes (plus 30 minutes chill).
Total Time: 40 minutes—mostly hands-off.
Variations
• Lemon-Herb: Add 1 tbsp chopped chives and swap lemon zest for ½ tsp lemon juice.
• Spicy Chipotle: Mix in 1 tsp chipotle powder and a dash of smoked paprika.
• Parmesan Garlic: Stir in 2 tbsp finely grated Parmesan for creamy umami.
• Vegan Twist: Use plant-based butter and 1 tbsp nutritional yeast instead of cheese.
• Honey-Sriracha: Drizzle 1 tbsp honey and ½ tsp sriracha for sweet-spicy flair.
Storage & Reheating
Refrigerator: Store wrapped in plastic wrap or in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 3 months—slice on a frozen cutting board straight from the freezer.
Reheating: Let butter rounds soften at room temperature (10–15 minutes), or microwave on low power for 5–8 seconds.
Make-Ahead: Prep the butter log a week ahead, and chill or freeze until party time.
Notes
• I learned that grating cold butter on a box grater works like a charm when I forgot to soften mine—just grate, stir, and chill.
• If your garlic bits taste sharp, let the butter rest in the fridge overnight; the flavors mellow and blend beautifully.
• For ultra-smooth texture, pulse everything in a mini food processor for 5–7 seconds.
• Adjust salt after chilling—flavors intensify as the butter firms up.
FAQs
Q: Can I use salted butter instead?
A: Yes—just skip the extra salt or reduce it to a pinch, then taste before chilling.
Q: How long will garlic butter keep?
A: In the fridge, it lasts about 2 weeks; in the freezer, up to 3 months.
Q: Is this garlic butter recipe gluten-free?
A: Absolutely—no wheat or thickeners here, so it’s naturally gluten-free.
Q: Can I use roasted garlic instead of raw?
A: You sure can; roasted garlic adds sweetness and depth—just mash it very well into the butter.
Q: What’s the best way to serve it?
A: Slice rounds atop warm steak or corn on the cob, or spread on fresh baguette for garlic bread.
Q: How can I tell if my butter is too soft?
A: If it’s oozing between your fingers, pop it in the freezer for 10 minutes before shaping.
Q: Can I add fresh herbs other than parsley?
A: Definitely—basil, thyme, rosemary, or tarragon all play nicely.
Q: Will this burn under a broiler?
A: Keep an eye on it—broil on low and position the rack lower to avoid charring the garlic.
Conclusion
This garlic butter recipe is a simple yet powerful way to bring big, bright flavor to all your favorite dishes. It’s fast, flexible, and infinitely giftable—plus, you control every ingredient. Give it a whirl, then drop a comment below to share your favorite variation or how you used it in your kitchen adventures. And hey, if you’re craving more, you might love my Lemon Herb Butter or Spicy Chipotle Butter—just click around the blog to explore!
Garlic Butter Recipe
Ingredients
- 1 cup (2 sticks) unsalted grass-fed butter, room temperature (Kerrygold recommended)
- 4 cloves garlic, finely minced (substitute 2 tsp jarred garlic in a pinch)
- 2 tablespoons fresh parsley, chopped (or 1 tbsp dried)
- 1 teaspoon lemon zest (from 1 small lemon)
- ½ teaspoon kosher salt (adjust if using salted butter)
- ¼ teaspoon freshly ground black pepper
- Pinch red pepper flakes (optional, for a little heat)
Instructions
- In a medium bowl, add softened butter and minced garlic. Mash together until well blended.
- Add parsley, lemon zest, salt, pepper, and red pepper flakes. Stir gently until fully combined.
- Shape the mixture into a log, wrap in plastic wrap, and chill in the fridge until firm.
- Slice into rounds when ready to use or store the log for later slicing.
