This simple garlic butter is so versatile! Use to top steak, make your own garlic bread, or even stir into cooked pasta with a pinch of chilli flakes.
Easy to make, plus it keeps for a couple of weeks in the refrigerator, so you can make enough for multiple meals.
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This simple garlic butter recipe is great to have in the fridge and is so versatile.
I've even been known to spread it onto corn-on-the-cob and use as a dip with dough balls and pizza crusts (the kids idea) but it worked a treat!
But what I really love to use this garlic butter for is on top of a good steak, one slice will melt beautifully into the meat and form its own little sauce just for me, trust me if you have ten minutes to spare, this will be a game changer to have in your fridge.
📋 What do we need?
- Butter I've used unsalted butter but you can use salted butter and just reduce the amount of salt by half.
- Parsley If you don't have dried parsley, fresh parsley finely chopped would work too.
- Garlic Garlic is king in this recipe so you want plump firm cloves.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Mix all of the ingredients together in a bowl.
- Use right away if you want the butter to be soft
- If making ahead, cover the bowl in clingfilm and refrigerate for up to 2 weeks.
👩🍳PRO TIP You don’t have to use regular unsalted butter - Use your favourite butter! I love to use President butter or Kerrygold butter. If you’re using salted butter, just reduce the amount of salt you’re adding by half.
If you're making ahead, and would those lovely little rounds of garlic butter, then simply spoon the mixed butter out into a fat sausage shape (2.5cm or 1” in diameter) on a long piece of clingfilm. Then roll it into a sausage shape, tying off the ends, then place in the refrigerator until firm.
Unwrap and slice into discs when ready to serve.
🍲 What to serve it with
🍽️ More Steak Toppings/Sauces
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Simple Garlic Butter
Ingredients
- 120 g (8 tbsp) unsalted butter, softened - (or use salted butter, but just add ½ tsp salt instead of 1 tsp)
- 1 tsp salt
- 3 cloves of garlic - peeled and minced
- 2 tsp dried parsley
INSTRUCTIONS
- Mix all of the ingredients together in a bowl.
- Alternatively, spoon the mixed butter out into a fat sausage shape (2.5cm or 1” in diameter) on a long piece of clingfilm.
- Wrap the butter in the clingfilm and roll it on the countertop to get an even sausage shape. Place in the refrigerator to firm up.
- Unwrap and slice into discs when ready to serve.
Video
✎ Notes
Nutrition
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Grahame says
Great recipes Nicky, I was sure you would include my favourite compound butter "Cafe de Paris" Oh well maybe next time.
JOHN TAGGART says
So easy and tasty, I use slightly more garlic and WOWEEE but can it be frozen??
Roger says
Hi Nicky, a bit pedantic I know, but the word "Alternatively" needs to be deleted from Instruction 2!
Regards, Roger
Carol says
Roger, it really doesn't need to be deleted - you can use it from the bowl for garlic bread (like me). or, alternatively you can make it into a sausage shape and refrigerate!