Homemade garlic butter is insanely delicious and you can make it in no time
Give me butter and give me garlic and you won’t hear from me again. Yes, of course olive oil and onion are also indispensable in the kitchen, but very little beats the simple pleasure of a thick spread of garlic butter on a warm slice of toast, or melted into so many other things. And you can make it in no time!
Of course, you can get started by making butter from scratch, but there’s absolutely no problem with simply using a pack of butter from the store for this. If you have a few cloves of garlic, you’re basically ready with just some salt and pepper, but you can make it as adventurous as you like and add exactly the fresh herbs and spices you enjoy.
Endless possibilities
And what do you put it on or in? The possibilities are endless! On a savory pancake with cheese. Simply stirred through hot spaghetti (with a splash of the cooking water), topped with some chopped parsley and chili pepper. Stirred through a pan full of perfectly fried mushrooms at the very end. Or through a pan of prawns fried briefly over high heat, which you’ll already want to eat straight from the counter. In short, go wild…
How to make super-quick garlic butter
- Bring 125 grams of butter to room temperature.
- Cut it into cubes and place them in a medium-sized mixing bowl.
- Grate one clove of garlic over it (using, for example, a Microplane); use two if you really love garlic, but grating makes garlic quite sharp, so we’d stick to one clove for this amount of butter.
- If you want to add herbs such as thyme, parsley and rosemary, finely chop them now and add them to the bowl. Also delicious: a teaspoon of smoked paprika.
- Season with salt and freshly ground pepper.
- Mash and stir everything together with a fork until well combined.
- (You can also do these first steps in the chopper bowl of/with your immersion blender.)
- Carefully scoop the butter as one large lump onto a piece of plastic wrap or parchment paper. Now shape it into a block or a log as best you can, and fold or roll the plastic wrap around it as tightly as possible.
- Refrigerate for two hours. Once firm, you can keep it in an airtight container for about two weeks. Cut off however much you need each time and enjoy this easy peasy little masterpiece while patting yourself on the back!
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