This garlic butter recipe is so crazy delicious! It’s easy to make and can be used to add fabulous flavor to just about anything. Plus, you can make it with a handful of staple ingredients in just five minutes.
Compound butter (or flavored butter) is one of the best kept kitchen secrets. You can use it in everyday meals, but it’s also nice on special occasions or holidays because it adds a little extra flair to any spread.
Because this simple compound butter feels a bit fancy, I love using it to make a roasted whole chicken, garlic butter pork tenderloin or a garlic butter turkey breast for a special occasions.
However, I probably use it more often to create simple weeknight meals like garlic butter chicken breast or baked tilapia! And I also LOVE whipping up a batch, melting it and dipping my crust on homemade pizza night.
How To Make Herb Garlic Butter
- Butter — I generally use and recommend unsalted butter.
- Parsley or any fresh herbs — Freshly chopped is best! Dried will also work.
- Garlic — 2 fresh cloves, grated or super finely minced.
- Seasonings — Sea salt (or kosher salt) and freshly ground black pepper.
Prepare the ingredients:
- Take butter out of the refrigerator so it can come to room temperature.
- Grate your garlic cloves and finely chop fresh parsley.
- Measure softened butter, parsley, garlic, salt and pepper into small mixing bowl.
Mix and serve:
- Mix everything really well until ingredients are fully incorporated and smooth.
- Store your butter for later use or serve it right away on crackers, rolls, French bread, pizza crust or garlic bread and enjoy!
- I always use unsalted butter for this recipe, but salted will work in a pinch. If you go this route, I’d hold off on the added salt until the very end. Then taste test and add a little bit if desired.
- If you don’t have any large grain salt, you can substitute fine table salt. A small grain is less forgiving, so go slowly to avoid over salting.
- Feel free to experiment with other spices and herbs! Sometimes I like to use fresh rosemary and thyme instead of parsley, especially during the holiday season. Fresh citrus zest is also very good in herb butter.
- If you’re in a hurry and looking to save a bit of time, it’s okay to use a jar of minced garlic or garlic paste in this recipe. I definitely prefer the taste of freshly grated cloves, but these time saving options will certainly do the trick.
- To experiment with different flavors in this recipe, consider adding a small amount of fresh lemon juice and grated Parmesan cheese.
- This garlic butter recipe can be melted and served alongside lobster and crab legs. Or you can use it as a sauce for garlic butter pasta.
Ways To Use Garlic Butter
- Generously spread your butter on toasted bread, crackers, toasted crostini, cornbread, low carb dinner rolls or savory breakfast scones.
- Mix into mushrooms and veggies like zucchini, brussels sprouts, green beans or roasted spaghetti squash to make them extra tasty!
- Scoop it into a small bowl and place atop a cheese board as a dip/spread option.
- Add incredible flavor to any protein: chicken, steak, lamb chops or even seafood shrimp, salmon, rainbow trout.
- Melt a dollop over sweet potatoes, creamy mashed potatoes, mashed cauliflower, fluffy rice or cauliflower rice.
- Slather a helping onto these fabulous cauliflower muffins!
- Melt your butter and use it as a glaze for grilled corn on the cob at your summer cookout. It’s also fabulous on baked chicken wings.
How To Store
To Store: Place your butter in an airtight container or use plastic wrap/wax paper to form it into a log. It should keep in the fridge for around 1-2 weeks.
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To Freeze: This recipe is also freezer friendly, store butter frozen for up to 4-6 months. Place it in the refrigerator or on the countertop to soften before use.
More Garlic Butter Recipes
If you love this compound butter as much as I do, you’re in luck! I’ve got many more tasty recipes for you to try.
- Garlic Butter Cod Recipe
- Garlic Butter Scallops
- Skillet Garlic Butter Steak
- Garlic Butter Halibut Fish
- Garlic Butter Baked Pork Chops
Frequently Asked Questions
Start with softened butter! Then mix it with grated garlic cloves, herb (or herbs) of choice and seasonings. I generally use salt and pepper, but you can feel free to play around and experiment with different spices.
It will keep in the refrigerator for up to 14 days and can last much longer when stored in the freezer (4-6 months).
I do not recommend using margarine for this recipe, it won’t have the correct consistency or taste nearly as delicious.
Compound butter is simply flavored in some way. You can make both sweet and savory compound butters by mixing in sweeteners, spices, herbs and more!
- 1/2 cup unsalted butter at room temperature
- 1 tablespoon finely chopped parsley
- 2 garlic cloves grated
- 1/2 teaspoon sea salt
- Black pepper to taste
- In a small bowl, add softened butter, parsley, garlic, salt and black pepper. Stir everything well.
- Serve on crackers, toasted baguette or bake onto garlic bread. More ideas how to serve it on the post above. Enjoy!
- Salted butter will work in a pinch. Leave out the added sea salt and mix some in at the end if necessary (after taste testing).
- Table salt will work, but it’s not as forgiving as a larger grain salt so add it slowly.
- Feel free to experiment with other spices and herbs!
- Looking to save time? Sub jarred/minced garlic or garlic paste in this recipe.
- To store: place in an airtight container or use plastic wrap/wax paper to form butter into a log. Refrigerate for 1-2 weeks or freeze for up to 4-6 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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