Best Homemade Garlic Butter Recipe

Yields: About 1 cup
Prep Time: 10 minutes

Ingredients:

  • 1 cup unsalted butter, softened to room temperature
  • 4-5 cloves garlic, minced (adjust to your taste)
  • 1/4 cup freshly chopped parsley
  • 1/4 cup grated Parmesan cheese (optional, but delicious)
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  • Soften the butter: Ensure the butter is completely softened to room temperature. This will make mixing much easier.
  • Mince the garlic: Finely mince the garlic cloves. For a more potent garlic flavor, use more cloves. If you’re short on time, you can substitute 1 teaspoon of garlic powder.
  • Chop the parsley: Fresh parsley adds beautiful color and freshness. If you don’t have fresh parsley, use 1 tablespoon of dried parsley.
  • Combine the ingredients: In a medium bowl, mix the softened butter, minced garlic, chopped parsley, Parmesan cheese (if using), Italian seasoning, salt, and pepper. Use a fork or spoon to thoroughly combine.
  • Taste and Adjust: Give the garlic butter a taste and adjust the seasonings to your liking. Add more garlic, herbs, or salt and pepper as needed.

Serving and Storage:

  • For Immediate Use: Serve the garlic butter at room temperature for easy spreading. It’s fantastic on warm crusty bread, grilled vegetables, steak, seafood, or even tossed with pasta.
  • Storage: To store leftover garlic butter, transfer it to an airtight container or wrap it tightly in plastic wrap. It will keep well in the refrigerator for up to a week. You can also freeze it for up to 3 months.

Tips:

  • High-quality butter: For the best flavor, use high-quality unsalted butter. This gives you complete control over the salt content.
  • Fresh vs. Dried herbs: Fresh herbs offer a more vibrant flavor, but dried herbs work well too.
  • Make it Your Own: Experiment with different herbs like chives, basil, or rosemary. Add a pinch of red pepper flakes for a bit of heat.

Enjoy your homemade garlic butter!

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