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This homemade garlic butter is an absolute doddle to make, and forms the basis of lots of tasty fresh pasta lunches, and makes a perfect garlic bread too, both oven cooked and air fryer garlic bread.
I absolutely love to cook from scratch. If something is a favourite in this house at some point I’m going to try and make it myself. I find I can turn my hand to just about any meal, side or snack, and mostly enjoy it too.
Ingredients for garlic butter:
Garlic cloves (I use 2 per 100g of butter)
Butter OR margarine (I used 200g for the quantity in these photos)
Fresh or dried parsley (2 tsp dried, 1 tsp fresh per 100g of butter)
Salt
Method for garlic butter:
Peel then crush your garlic using a garlic crusher or use a fine grater if you don’t have a crusher.
Soften your butter if required. A few seconds in the microwave, or on the hob, will be sufficient.
Add the crushed garlic, parsley, a generous sprinkle of salt and mix into the butter.
I like to roll into a long sausage, then I wrap in cling film, and then tin foil to protect my freezer from the smell, and then I freeze. Alternatively you can leave this in the fridge for weeks and just use it as and when you want to.
Sometimes, when frozen, I slice into rounds, and then have them to hand if I want to make a quick garlic bread.
I love to add a slice to fresh pasta, alongside some veggies and black pepper, for a lovely, simple, healthy lunch.
I love using garlic butter for bread. It is a great way to jazz up some homemade croutons (air fryer croutons are my fave!) or to make garlic mushrooms easily. I’ve also used this in my slow cooker beef keema curry before too!
*Heart shaped Le Creuset Ramekin
Can you make garlic butter using garlic granules, garlic salt or lazy garlic?
Yes, absolutely! I would suggest making smaller quantities, and just using it fresh, but this recipe will work by swapping out garlic for garlic granules. Look to use 1/4 tsp in place of each garlic clove for a punchy garlic taste.
Can you use salted butter for homemade garlic butter?
Yes! For sure! This would be absolutely delicious, I just tend to have cheaper spreads in at home, so I added my own salt.
Great ways to use garlic butter:
Garlic mushrooms, garlic bread, with steak, as a dipping sauce for breadsticks or dough balls and on snails if you want to make something a bit fancy, or airfryer chips if you don’t!
I’ve also turned this into a garlic and herb dip in the past – which is delicious!
How to make garlic butter:
Garlic butter
A super fast and simple garlic butter for making garlic bread, garlic dough balls and all things garlic!
Ingredients
- 2 Garlic cloves per 100g of butter
- 100g Butter OR margarine Per 2 garlic cloves & 2 tsp dried/1 tsp fresh parsley
- 1 tsp Fresh or 2 tbsp dried parsley per 100g of butter
- Salt
Instructions
-
Peel then crush your garlic using a garlic crusher or use a fine grater if you don’t have a crusher.
-
Soften your butter if required. A few seconds in the microwave, or on the hob, will be sufficient.
-
Add the crushed garlic, parsley, a generous sprinkle of salt and mix into the butter.
-
I like to roll into a long sausage, then I wrap in cling film, and then tin foil to protect my freezer from the smell, and then I freeze. Alternatively you can leave this in the fridge for weeks and just use it as and when you want to.
Fancy trying one of my other recipes?
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