Use this garlic butter to make garlic bread, melt over steamed vegetables, or make a quick pasta side dish.
There is a fancy French name for this butter recipe, but it is so easy I don’t think we need to complicate it with hard-to-pronounce words. We’ll just call it the best garlic butter.
As a matter of fact, the most difficult part of this recipe is waiting for the butter to come to room temperature. But it is worth it.
Making Garlic Butter
I usually start with unsalted butter so I can control the amount of salt that goes into my food. But salted butter works, too. Just remember to taste the mixture before you add more salt.
I like to use fresh ingredients so my best garlic butter has fresh garlic, minced shallot or onion, and fresh parsley in it. But since I don’t always have all of these things on hand, I also have learned how to make it delicious using pantry staples. If you know the amounts to use, you can totally use garlic powder instead of garlic, onion powder instead of onion, and dried parsley instead of fresh.
Here are the conversions from fresh ingredients to pantry staples:
I believe the more garlic the better. If you prefer less garlic, you could reduce the number of cloves. Not too much, this is garlic butter after all. To determine how much garlic powder to use in place of fresh garlic, remember that 1/8 teaspoon of garlic powder approximately replaces one garlic clove.
I like the shallot to play a supporting role in this recipe, so I would caution using any more than 1/2 teaspoon of onion powder in its place. For reference, 1 teaspoon of onion powder is equal to a little over 5 tablespoons of onion.
When dried, parsley reduces to half its fresh volume, so 2 tablespoons of dried parsley will replace 1/4 cup of fresh.
Ways to Use the Best Garlic Butter
One of my favorite ways to use this recipe is for garlic bread. But don’t be fooled into thinking that is the only way. How about melting a pat over your favorite vegetables? Need a quick side dish? Pasta with a garlic butter sauce and a grating of Parmesan is always a crowd-pleaser in our house. Need something a little fancy? Adding a dollop over a steak will make people wonder where you are hiding your personal chef.
Simple, versatile, and freezable are three reasons I always have this garlic butter on hand.
1/4 cup chopped flat leaf parsley or 2 Tbsp. dried parsley
2 Tbsp. minced shallot or onion or 1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
Combine all ingredients in a food processor and process until smooth.
Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to 6 months.
If freezing, make sure that you leave 1/2 inch of headroom (the space between the butter and the lid) as the butter will expand as it freezes.
Alternately, you can shape into rolls by placing 1/2 of the mixture on a piece or wax paper and roll into a log, twist the ends to seal. Repeat with remaining mixture, place in the refrigerator until firm and slice to serve. To freeze place the rolls into a freezer bag.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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