Making Garlic Butter
Garlic butter is a compound of softened unsalted butter, finely minced garlic, fresh parsley, and a pinch of salt. By whipping these ingredients together until aerated and then chilling them into a log, you create a versatile component that can be sliced into rounds to melt over hot proteins or stirred into steamed vegetables.
The butter must be soft enough to yield under light pressure.
If you use cold butter, it will clump rather than emulsify with the garlic oils. Leave it on the counter for at least an hour before you begin.
- Small mixing bowl
- Fork or rubber spatula
- Parchment paper
What goes in.
- 1/2 lbunsalted butter, softened
- 4 clovesgarlic, minced into a paste
- 2 tbspfresh Italian parsley, finely chopped
- 1/2 tspkosher salt
- 1 tspfresh lemon juice
Mashing, not stirring
Use the back of a fork to press the garlic and salt into the butter. This friction releases the garlic's essential oils into the fat, ensuring every bite is seasoned.
The method.
Prepare the aromatics
Mince the garlic as finely as possible or use a microplane to create a paste; large chunks of raw garlic will overpower the final product.
Combine the ingredients
Place the softened butter in a bowl, add the garlic paste, chopped parsley, lemon juice, and salt.
Whip the mixture
Use a fork to vigorously beat the ingredients until the butter is pale and fluffy.
Roll and chill
Spoon the butter onto a piece of parchment paper, roll it into a tight cylinder, twist the ends to seal, and refrigerate for 30 minutes to firm up.
Other turns to take.
Roasted Garlic Butter
Replace fresh garlic with two heads of garlic roasted until golden and spreadable for a milder, deeper tone.
Chili Garlic Butter
Add a half teaspoon of red pepper flakes during the mixing stage for a lingering warmth.
When it doesn't go to plan.
Use a microplane for the garlic to ensure it integrates seamlessly without leaving bitter, crunchy bits.
If the butter becomes too soft or greasy while mixing, pop the bowl in the freezer for two minutes.
Store the log in the freezer for up to three months, slicing off a disc whenever you need it.
The ones that keep coming up.
Can I use salted butter?
You can, but adjust your additional salt accordingly. It is easier to control the outcome if you start with unsalted.
Why add lemon juice?
A small amount of acidity cuts through the richness of the fat and brightens the punchy flavor of the raw garlic.
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