DESCRIPTION
Use this garlic butter to make garlic bread, melt over steamed vegetables, or make a quick pasta side dish.
Note: This recipe originally called for 2 tsp. of garlic powder as an alternative to the fresh garlic. We’ve since retested and adjusted the measurements, but are letting you know in case you’ve made it that way before and enjoyed!
Ingredients
Scale
- 2 sticks (1 cup) unsalted butter, softened
- 4 cloves garlic, minced (or 1/2 – 1 tsp. garlic powder)
- 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
Instructions
- 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.
Notes
- 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.