Homemade garlic butter is very easy to make and can be stored in the refrigerator for a couple of weeks. Serve it on smothered on grilled steak, burgers, chicken or roasted vegetables, or butter a baguette or flatbread and bake in the over or grill for delicious garlic bread.
I like to use some white wine in this recipe, but if you prefer you can substitute the wine with freshly squeezed lemon juice.
If you fancy making a big batch, you can portion up, wrap in cling film and store in the freezer. For larger quantities use a small ice-cream container or plastic box, add the butter and spread out evenly. Chill for at least two hours. Then turn out onto a board, cut into portions, wrap and freeze.
Yield 250 grams
Garlic butter is easy to make and is perfect for smothering a steak, grilled chicken or making garlic bread.
- 250 g salted butter, at room temperature
- 6 cloves of garlic, peeled
- 3 tbsp dry white wine
- 10g flat leaf parsley, finely chopped
- Black pepper
- Place the garlic gloves and white wine in a food processor and pulse unit it forms a rough pulp. If necessary, scrape down the sides with a spatula and pulse again.
- Add the butter and pulse a few times to incorporate.
- Put the chopped parsley on some kitchen paper and draw up the corners and squeeze out the moisture. Repeat with fresh kitchen paper so it is very dry.
- Add the dry parsley and a few grinds of black pepper.
- Pulse again so everything is incorporated.
- Take a piece of parchment or greaseproof paper and scrape out the garlic butter into the centre.
- Take the top of the paper and bring over the garlic butter and form a sausage shape and tightly twist the ends.
- Refrigerate until firm.
- Wrap in film and store in the refrigerator for two weeks. If freezing, double-wrap in film and store in a freezer bag in the fridge for up to 2 months.
- Substitute the white wine with lemon juice if preferred
If you fancy making a big batch, you can portion up, wrap in cling film and store in the freezer.
- Double or triple the quantities
- Scrape the prepared button into an ice-cream container or plastic box and spread out evenly.
- Chill for at least two hours.
- To un-mould, fill a large bowl or container with hot water and dip the plastic box for a few seconds to slightly melt the butter, being careful not to allow water to reach the butter.
- Turn out onto a board and cut into portions, wrap thickly in cling film and refrigerate or freeze.